Roasted peppers

Makes 3-4 servings

Roasted peppers are always gorgeous served just as they are, plain or in oil as part of a plate of antipasto or piled onto toasted bread with other delicious morsels and grilled as bruschetta. They’re also terrific in homemade salsas, pasta sauces, soups and stews.

METHOD

Preheat oven to 200C. Line a baking sheet with greaseproof paper, brushed lightly with oil. Roll 6 whole peppers in the oil and lay them on their sides, well spaced out. Roast for 20 minutes then remove from oven and turn over using tongs (the stalk is handy to grab on to). Return to the oven for a further 20 minutes or until the skin is soft and charred and the peppers are collapsing in on themselves. Transfer peppers immediately to a large chopping board or clean surface. Cover with a roomy bowl creating a sauna-type environment to loosen the skins. Leave to steam for 15 minutes. Alternatively, pop the peppers into self-seal polythene bags for the same amount of time. Once the time is up, slice each pepper all the way round vertically and open out. Pour away any liquid that has collected inside together with as many seeds as possible.

Pull away the stalk. It will come away easily and use paper kitchen towel or a clean dishcloth to rub away the remaining seeds.

Flip over and pull off the skin, again it should just lift off.

Use immediately or leave in a sieve for an hour or so to remove any lingering liquid, strain, pat dry with a clean cloth and transfer to a clean glass jar. Cover with olive oil. Seal and refrigerate. Use within the week.

Roasted peppers also freeze well for a month or two. Strain as before, cut into strips and seal inside self-seal polythene bags.