Instructions: Place the bread, coriander, basil, parsley and oregano into a food processor and blend to crumbs.

Cut the peppers in half and remove all the seeds. Place onto a baking tray and brush with olive oil. Place under a grill until the skins start to bubble and burn. When the skin is blistering and lifting, place into a plastic bag and fill with air and tie the tope. Leave for five minutes to allow the peppers to sweat. Remove from bag and skin.

Place 2 tablespoons of olive oil into a wok and heat. Add vegetables to the wok with the sliced lemon grass. Cook for 5 minutes stirring all the time.

Heat 1 tablespoon of olive oil in a frying pan, add the mushrooms with salt and pepper and continue stirring for another couple of minutes.

Place a 5 inch scone ring onto a baking tray. Layer the green peppers on the bottom, then the vegetable stir fry, mustard, and then the mushrooms.

Compact down and place the crumble mixture on top. Place in a preheated oven on 200C/400F/gas 5.

Meanwhile, place the red peppers into a food processor. Add tabasco sauce, salt and pepper and 1 tablespoon of olive oil. If the sauce is too thick add a little water.

To serve, remove the ring from the vegetable crumble and flood the plate with the red pepper sauce.

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