Generously Overflowing Golden Yellow Corn And Pepper Lunch

“Time is an illusion. Lunchtime doubly so.”

Douglas Adams, quoted in The Guardian


This is a quick lunch which I invented when I was in Sardinia. I serve it with Pistoccu di San Vito, one of the many excellent and interesting Sardinian breads. It’s very quick and easy to make.


Recipe for yellow peppers and golden corn

For two

  • 1 large yellow pepper
  • 1 small red onion
  • 1 260g/9 oz tin corn on the cob
  • 1 fat clove of garlic
  • 1 200g/7 oz packet of feta (the real Greek stuff, not Danish)
  • Plus any leftover soft cheese you have to hand. I had some old brie which I diced and included
  • 1 tbsp olive oil
  • 1 tbsp thick balsamic vinegar
  • 1 tsp honey (ideally Sardinian bitter honey, or chestnut honey)
  • Smoked salt and Indonesian long black pepper

Serve with interesting bread – ciabatta is a good choice.


  1. Heat the oven to 220ºC
  2. Cut the pepper in half and take out the stalk and the seeds
  3. Put, skin side down, in an oiled roasting tin for five minutes while you….
  4. Heat a tablespoon of the olive oil in a frying pan while you….
  5. Peel and chop the onion… add to the frying pan while you…
  6. Peel and crush the garlic with a little smoked salt and add to the onion
  7. When the onion becomes translucent add the vinegar and honey
  8. Mix in the drained corn
  9. Take off the heat
  10. Grind over about ten grinds of pepper
  11. Crumble in the feta and any other cheese you happen to have
  12. Take the pepper out of the oven and stuff with the onion mixture
  13. Return to the oven and bake for another 15 minutes
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