Karl Lagerfeld’s stuffed peppers and tomatoes

Karl Lagerfeld shares his favourite dish, a standout in our artists’ recipes series

Karl Lagerfeld’s stuffed peppers and tomatoes
‘Vertigo’ round tray £1,195; rectangular tray £1,145, both by Christofle, from Thomas Goode. ‘Mini Papilio’ armchair, £1,008, by Naoto Fukasawa; ‘P60’ ottoman, £1,022, by Antonio Citterio, both for B&B Italia. Champagne coupe, £92, by Karl Lagerfeld, for Orrefors. Gloves, sunglasses and rings, from Chanel archive. Clutch, £125, by Karl Lagerfeld. Cufflinks, from £450, by Dior Homme. Necklace, £15,703, by Shamballa Jewels. Rings, from £195, by Chrome Hearts. ‘Mimi Stripe’ wallpaper, £34 per roll, by Harlequin. Interiors: Maria Sobrino. Food: Henrietta Clancy
(Image credit: Gustav Almestål)

In the years that this page has recorded the recipes of the world’s leading artists and designers, this is the first time we’ve heard from a creative polymath whose wide range of endeavours actually includes a book of recipes. In 2005, art-fashion colossus Karl Lagerfeld published The Karl Lagerfeld Diet, which was notable for including quail and wine and for the honesty of its author, who admitted he lost weight to look good in clothes designed by Hedi Slimane. It was a bestseller in France, where they also like to look good in clothes. For his favourite recipe of stuffed peppers, Lagerfeld follows the strictures of his diet book and the focus is on lean protein and plenty of vegetables. And if you really want to do things the Lagerfeld way, have your personal chef prepare the dish for you.

4 carrots
½ celery
4 courgettes
20 button mushrooms
olive oil
2 slices sandwich bread
1 large chicken breast
2 slices Parma ham, finely cut
1 egg, beaten
1 clove garlic
2 large tomatoes, diced
2 tbs light cream
small peppers
small tomatoes

Chop the carrots, celery, courgettes and mushrooms into a brunoise (very small cubes of about 2mm). Fry the vegetables in a little olive oil. Add salt and pepper.

In a blender, turn the bread into breadcrumbs, then grind the chicken breast and add to the vegetables with the Parma ham and the beaten egg.

Fry the garlic and diced tomatoes in olive oil, then add the cream.

Mix all the ingredients together and stuff the peppers and tomatoes. Bake for 30 minutes at 180°C.

As originally featured in the March 2016 issue of Wallpaper* (W*204)