Fresh cut . . . CAPSICUMS

Belonging to the tomato and potato family, capsicums are in plentiful supply in late summer — their main season running from January until April. Stored, covered, they will keep for about a week in the fridge, the green ones lasting slightly longer. All capsicums start out green and turn to red, orange and yellow as they mature. Super-versatile in salads and salsas, they are even sweeter when cooked.

1 SLOW AND STEADY

Ratatouille aside, now is the time to add capsicums to a Mediterranean-style braise. You’ll need six of them to make a bed for Allyson Gofton’s French slow-braised lamb — so it’s not a recipe to save for winter when capsicum prices have hiked. The oven does most of the work here, keeping you out of the kitchen on a hot day. Stir rocket leaves through the peppers and onions to serve. Or try Kathy Patterson’s slow-cooked peppers and tomatoes to make a silky side dish for fish.

2 FLAME-GRILLED

Add roasted capsicum to salads and antipasti platters by barbecuing or placing peppers on to a baking tray and into a 220C oven for 20 minutes, turning once to blister the skin, which is easily rubbed away when charred. Rub but do not wash it off, or you will wash away flavour too. Slice the flesh and put it into jars with garlic and basil under good extra virgin olive oil and keep in the fridge for about a week. Don’t waste that oil after the peppers have been eaten. Use in salad dressings or drizzle it over pizza before cooking.

3 DIP AND SPREAD

Keep those healthy New Year resolutions going even when you have friends over with Warren Elwin’s tomato and sweet pepper dip. It is sweet, spicy and salty, and great with vege dippers if you want to forgo chips. Or try Angela Casley’s red pepper and chilli salsa on your grilled bread — top with crumbled goat’s cheese for a light meal. Find both these recipes on Bite.co.nz.