Cheese Bangers on skewers with curry rice

Cut the Cheese Bangers into 8 even pieces. Peel the onion and cut into 8 equally sized pieces. Take the top of the bell peppers, halve, deseed and then also cut into 8 evenly sized pieces. Start with the pepper and – equally spaced – arrange the vegetables and Cheese Bangers on the skewer together with the cherry tomatoes. Season the skewer slightly with salt and pepper. Roast the skewers gently in some hot oil. Keep warm when done.

Wash the red peppers, cut off the top and take out the core. Peel the cucumber and cut in half lengthways. Deseed the cucumber and then cut into small evenly sized chunks. Wash the apple, deseed and also cut (including the peel) into small chunks. Briefly marinate the cucumber and apple in a small bowl with olive oil and red wine vinegar, whilst adding some little salt and pepper. Fill the red pepper with the mixture and put the top we cut off earlier back on.

Curry rice: Peel the small onion and coat with the bay leaf and cloves. Cook the rice with 450ml water (lightly salted) and sunflower oil together with the onion for about 20-25min at low heat and the lid on. Let the rice soak. Remove the onion and fold in the curry powder, let the rice cook again for a couple of minutes (and again, keep the lid on). Heat up the soya cream and let it bind with some coldly blended potato starch. Season with some potato extract.

To serve, place some rice lengthways and lay the Cheese Bangers-skewers on top. Pour some soya cream on top. Garnish with lemon balm and the stuffed red peppers.