Instructions: Preheat the grill to high.

1 Quarter the whole pepper and remove the seeds and membranes. Place both quartered peppers skin-side up on the grill pan and grill for 8-10 minutes until the skins are blackened.

2 For the Pesto: Grate the lemon zest, cut in half and squeeze the juice from one half into a processor. Add the zest and remaining pesto ingredients.

3 Reserve some basil for a garnish. Whiz the ingredients together to make a coarse dressing.

4 When the pepper skins are blackened, remove from the heat. For the

Filling: Cut the avocado in half and remove the stone.

5 To do this, hit the stone with a sharp knife so its easily removed. Peel the avocado and put the flesh into a bowl.

6 Mash the avocado with a fork until smooth. Add the soft cheese to the bowl and beat together until smooth. Stir in the breadcrumbs to thicken the mixture.

7 Stir in 2 tbsp pesto to flavour. Squeeze the other half of lemon into the mixture and season to taste.

8 Place the bread under the grill and toast on both sides to make the Melba toast. Remove the skins from the peppers and pat dry with kitchen paper.

9 Remove the toast from under the grill, cut in half horizontally with a sharp knife and then diagonally across to make triangles.

10 Return the toast to the grill and toast the untoasted sides until crisp and slightly curled.

11 Lightly grease four 150ml/ 1/4 pint pudding moulds. Line the sides of each mould with four pepper quarters.

12 Place the pointed ends so that they meet at the base, and the edges touch the next pepper. Let the excess pepper hang over the top.

13 Divide the avocado mixture between the moulds. Fold over the tops of the peppers so that the filling is completely covered.

14 To serve, invert the moulds onto serving plates and drizzle the remaining pesto dressing around the plate. Garnish with the basil and serve with the Melba toasts.

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