Roasted red pepper paté
Prep time: 5 mins
Cooking time: 35 mins, plus chilling Ingredients 2 red peppers, cut into large chunks 1/2 red onion, peeled and chopped 2 tbsp olive oil 5 large fresh basil leaves, torn into 2 or 3 pieces garlic clove, peeled and chopped mascarpone cheese sun-dried tomato purée lemon juice 1 100g 1 tsp 2 tsp Method 1. Preheat oven to 200°C. Place peppers and onion in roasting tin, drizzle with oil and roast in oven for 30 minutes, until peppers are soft. Allow to cool for a few minutes, then transfer to a food processor. Add basil and pulse lightly to mix. Add remaining ingredients and pulse again until smooth. Spoon paté into individual ramekins or one large dish. Chill. Serve with toasted walnut or seed bread and a crisp green salad.