Turn that oven down.

Stuffed red peppers:

Boil two cups of rice.

Toast half a cup of pine nuts.

Cook half an onion and a clove of garlic in a little oil, add minced meat. (I used pork and veal, conveniently ground together by S&R Butchers in Sydney Road.) Then fresh herbs from the garden - mint, parsley and a little sage.

Combine cooked mince, moist boiled rice and toasted pine nuts. I like about three parts rice to one part meat. Throw in some spices - I used sumac, about a tablespoonful, and salt and pepper.

Cut the tops off the peppers, clean out the seeds and the membrane and stuff them with the rice mixture. Place their lids back on and stand them to attention in a baking dish. Surround the peppers with a can of chopped tomatoes, add half a cup of white wine and the same amount of water, depending on various dimensions, including peppers and dish.

Bake about an hour. OK, so mine went a little black on top, but then I'm not a food stylist, I'm just a ninth-tier blogger; and that background is my kitchen, not the studios of Vogue Entertaining. (And no, pictures of my dinner will not become a regular feature here. Just occasionally.)

The cake? Whole orange cake, meaning it uses a whole orange, skin and all. (Obviously the cake is not whole, we couldn't wait until after dinner.) It's an old favourite.