Cooking with Florence Pugh is back!

I need to tell you that I'm dying to have something with you. And it's just that you haven't realized how hard it is for me to be your friend. I can't do it anymore. This will be my first cooking with Flo in a very long time. And my first cooking with Flo in Ireland. So, hi! I'm back, bitches. What we'll need for today's stuffed peppers. I've actually laid it out really pretty, but how do I swap it around? And some cherry tomatoes, some mushrooms, a chilli, some peppers, garlic. I haven't laid them out because that was an effort. An onion and then, as usual, I'll just throw in whatever I fancy and, you know, whatever tastes good. But this is my dada's recipe-ish. And so I'm doing this one for my dada. I'm going to cook off a bit of the aubergine. Sorry for the glare, I've tested it many times. There will be a glare at any point in this room. I'm going to cook off a bit of the aubergine so that it doesn't take too long in the oven in the pepper. And do it with a bit of onion and some seasoning. And just have a bit of a chit-chat, see how you're all doing. I'm going to get going now. I'm going to get going on the onion, I mean. Okay, Billie's playing with her toy in the kitchen at the exact time that I'm cooking, which is her bills. We're going to chop up your onion. And you're going to pop that in the pan with your aubergine. And you're just going to dice them up. Nothing too small, nothing too big, nothing too fancy. It's just going in the pan. Oh, you're moving. How's everyone doing? I haven't done this in a while and I'm very sorry I haven't done this in a while. I'm currently in Ireland on a new project. And I'm loving it here. And I've got a lovely little kitchen. And so I thought, ooh, I'm crying. Now I know I should have been doing that, isn't that a trick? Are you going like this? And then you chop them like that. But I feel like at that point I stopped drooling, like I'm drooling right now. A little bit of garlic. I found this song on Modern Love, the new season of Modern Love on Amazon. It's so beautiful. You should watch it if you haven't already. Okay, we've got garlic, we've got onion. That's going to go in the pan. And then I'm going to chop up my aubergine. And it's going to be really tasty. Look at my tears. I'm just so emotional over this onion. That's my aubergine. I've just chopped them. Nothing fancy, literally just cubed. And then I'm going to get the pan going, nice and hot. That's my garlic and onion so far. And then I'll add my aubergine in a second and just let that cook. That in the way. What I've also done is I've emptied the seeds and the white pith from two peppers. And then I've just oiled a pan. And then essentially what we're going to do is we're going to make the filling. Put the peppers on the oiled pan for now, bit of prep. And then I'm going to make the filling. At this point you're going to add your aubergine to the pan because that's nicely browning. Shout out to Lola Kirk. Amazing song, love her so much. You're going to stir. Oh look, I'll put you there. You stir that about. Get that going. I might turn the heat down a little bit because the filling's browned a bit too quickly. Salt, pepper, olive oil if it needs more. Fantastic, that's all. Now I'm going to start chopping up the tomatoes, onions, garlic, chilli. What else did I say? It's always crucial. Now we're going to go on to the filling. Get yourself a bowl or a pan. It's not going to go on the heat. Just get yourself something you can start mixing it in. You're going to grab some mushies. Mushies. And then you're going to grab some cherry tomatoes. I personally like cherry tomatoes on the vine because I feel like they are tarter. And also they look really hot. Hi. Chilli and garlic. And I'm just going to chop all those things up and put them in a bowl and let them start marinating in their own juices. Olive oil. I'm going to use some vinegars as well but I'll get to that when we get there. So this is as far as I'm going to go. I'm just going to let that be. I've turned the heat off. I'm going to take you over here and I'm going to start chopping up my bits and bobs. So I've done this size of mushrooms. And I just shove them in here. And I'm starting to chop my tomatoes. And I'm making them all so nice and small and cubed and all of that. Anyway, how's everyone doing? I'm okay. What was I saying? Oh, I was going to say that Billy is really ******* loving it here. Like really loving it. And I can't tell you how gorgeous everyone is. Every single person I interact with is so lovely and so helpful and so kind. And so ready to just have a good time with you which has been really lovely. So thank you Ireland for being so generous and welcoming. It's been truly, I mean I've only been here for two weeks and it's been gorgeous. But yeah, what stage am I on now? Oh, tomatoes and then chillies. So I've just finely diced the chilli. I did that amount, precise I know. Now I've gone on to two small cloves of garlic. And you're just going to chop them up. And then you're going to add it to the bowl. So so far we've got mushrooms, we've got tomatoes, we've got chilli, we've got garlic. And then what else was I going to add? Oh yeah, we've got that aubergine thing going. Okay, pile that into here. You're going to add some olive oil and some vinegar. I have rice wine vinegar. Wait. Rice wine vinegar. Salt, pepper. And you're kind of just seasoning to taste. So if you want it spicier, go spicier. If you want it not so spicy, don't add chilli. This is my little concoction here. I've added some olive oil. I've added salt, pepper. I'm going to let that set for a second. And then I'm going to put that in there and mix it about. I think it's going to be tasty. What? What have you got? Thank you. Bye. I'm going to use a bit of packet rice. And I'm just going to use about half. I'm going to put it in the pan with all the bits in. Because I think it will be really nice in the stuffed pepper. If not, sorry. The tomatoes and the mushrooms in this pan. And I'm also going to put a little bit of this. I've just put it in the microwave, so I've cooked it a little bit. I'm going to go, hot, that is hot. Oh. Okay, mix that in. Keep it sloppy. That's off the heat, by the way. I don't like heat. Okay, mix that in. That looks really tasty just to eat, actually. What have you got? No, I'm going to put it in the pepper. I'll put it in the pepper. I know I shouldn't be eating it yet, but that is so yummy. The raw garlic is intense, but it's great. I'm going to put a little bit of lime in there. And then I'm going to put it in the peppers. I've turned my oven on. I don't know this oven, so I've just turned it on to a temperature that will cook peppers. I should come up with something to do with this. It actually doesn't even say, so it's not my fault. I'm going to put it in the peppers. I also want to put some feta on the top before it cooks. And my dad puts chopped walnuts on it. And that is really tasty, but I don't think we have walnuts. We're going to have a look. If I do say so myself, it's really tasty already. So you're just going to spoon this mixture into these half peppers. Now, as I said, I've oiled the bottoms of the peppers, and you're just going to stuff them handsomely. I'm not going to give you rules about how much to stuff. You stuff it. Yeah, and then we sprinkle some feta on top. Anyway, stuff those. Feta on top. If you have walnuts, chop them up and sprinkle them on top because they add a really nice crunch. Let's just see what that was. That's a massive sack of Yorkshire tea. That won't go in here. One day. Little drizzle of oil, drizzle of oil, drizzle of oil, drizzle of oil. Now, it is most incrucial. Incrucial? It is most important. It is most important and crucial at this point to decide which one is yours. For example, this one is mine because I loaded it with lots of feta.