This recipe - one of the best impromptu vegetarian dishes I know - is dedicated to the school in Zapallal, near Lima in Peru.
We have helped to fund the school for a number of years, click here to read more
NOTE: This recipe is from the book Delia's How to Cheat at Cooking, which was published in 2008; therefore you may have difficulty finding the exact ingredients that were available then. We have kept these recipes on the site, as we know many people have adapted them to what is currently available
This recipe is from Delia's How to Cheat at Cooking. Serves 4
To make the sauce, start off by grinding the walnuts with a pestle and mortar till they resemble a dry paste, then transfer them to the goblet of a liquidiser.
Now halve the pickled chillies and scrape out the seeds, then add these to the liquidiser along with the shallot, garlic, cottage cheese, groundnut oil, milk, cayenne and a good seasoning of salt. Whizz them all together until you have a smooth sauce, then transfer to a serving bowl and stir in the wine vinegar. Taste to check the seasoning, then prepare the rest of the dish.
Roast the wedges in the pre-heated oven for 18 minutes, then arrange them in the base of a serving dish. Halve the eggs and place them over the wedges, cut side up, and arrange the pepper strips over the eggs. Place an olive on top of each one and drizzle some of the sauce over the whole lot. Serve the rest of the sauce in a bowl to pass round.
You can also watch how to boil eggs in the Cookery School Video on this page.
Pre-heat the oven to gas mark 7, 425F, 220C.
Using a fan-assisted oven? Click here