Food: Peter’s pickled peppers. David Moyle

40g sugar 300ml fish sauce 150ml soy sauce 100ml rice wine vinegar 100ml lemon juice 1 shallot, sliced 1kg assorted peppers (shishito, padrón etc)

1. Bring 300 millilitres of water to the boil in a small pot, then add the sugar and let it dissolve before removing from the heat to let cool.

2. Once the liquid has cooled add the rest of the ingredients, excluding the peppers, and blend using a stick blender until the liquid goes a little creamy. Strain through a sieve.

3. Using either an open wood fire or grill, or a gas-burning stovetop, blister the skin of the peppers directly over a flame until the skin blackens. (This should only take about 20 seconds on each side.) Be careful not to blacken the skin too much as the aim is to simply break down the skin a little and provide enough residual heat for the pepper to cook without losing too much texture. 4. Once the peppers have cooled run your hands over the outside to remove some of the blackened skin but not too much. Pack these peppers into a preserving jar and pour the strained liquid over. Retain at under 12ºc for at least 24 hours prior to eating.