CHAR-GRILLING CAPSICUMS

Char-grilling intensifies the flavour of capsicums. Put them in the flames of a gas element, over a barbecue grill or under an oven grill and cook until charred all over, turning with tongs. When completely blackened, transfer to a plate and drape with kitchen towels. When cool, slip off blackened skin, taking care not to pierce the flesh – this is easily done by gently rubbing with kitchen towels (washing it off under running water would dilute the intense flavour). Halve capsicums – conserving the sweet, tasty juices to add to salad dressings or drizzle over roast chicken – and remove core, seeds and seed membrane. Finally, run the blade of a small knife over them to catch blackened speckles. Use as suggested (right) or place in a glass or china container with any juices, cover with extra virgin olive oil and refrigerate for up to 5 days.