DORSET BLUE VINNY AND FLAME-ROASTED PEPPERS WITH CHARRED LITTLE GEM

Preparation 30 minutes, plus standing Cooking about 20 minutes Serves 4 as a main course, 6-8 as a starter

Flame roasting is our favourite way of cooking peppers, as the smoke imparts a depth of flavour that contrasts with their inherent sweetness. We like coriander seeds for the gentle, grassy, orange-like flavour, as well as a little ground coriander, and also a few of the flowers, which are milder than the leaves. Dorset Blue Vinny cheese is a staple in our kitchen: a piece on the riper side is blended with crème fraîche to make a sauce.

2 Romero peppers 200g-250g new potatoes, cut into 1cm pieces 6-8 Little Gem lettuces vegetable or rapeseed oil, for brushing 300g mixed lettuce leaves 6-8 coriander flower heads ground coriander, for dusting 2 tsp coriander seeds, lightly crushed

FOR THE DRESSING

60g vintage cider vinegar, such as Ostler’s (ostlerscidermill.co.uk) 8g Dijon mustard 100g rapeseed oil

FOR THE BLUE VINNY SAUCE

50g Dorset Blue Vinny, roughly chopped 150ml crème fraîche

1 Roast the peppers, either on a barbecue or a gas hob by turning a ring on full, placing them directly on the flame and leaving until the skin begins to blister and blacken. Using metal tongs, turn the peppers and repeat on the other side. (If you don’t have a gas hob, cut them vertically in half and remove their seeds. Lightly oil the skin and place under a hot grill until the skin blisters and blackens.) As soon as the peppers are blackened all over, place in a small bowl, cover with clingfilm and leave for 20 minutes.

2 Cook the potatoes in boiling salted water for about 12 minutes, until tender. Drain and leave to cool.

3 To make the dressing, put the vinegar and mustard into a blender and blitz on full speed before slowly pouring in the oil in a thin, steady stream until it is all incorporated. Blitz for a further 30 seconds on full speed. This can be stored in the fridge for up to a week.

4 Put the cheese and crème fraîche in a blender or food processor and blitz until smooth. Season with salt to taste. If the cheese is too strong for your liking, add a little more crème fraîche.

5 With a lightly dampened cloth or hand towel, rub the peppers to remove the blackened skin. Split them in half and remove the seeds. Tear the peppers vertically into strips about 5-10mm thick and set aside.

6 Place a griddle pan over a high heat. Lightly brush the outside of each Little Gem with oil. Put them on the griddle pan and leave, undisturbed, until there are charred lines beneath. Turn and repeat on all sides until the leaves are coloured and tender but not overcooked. Set aside in a warm place.

7 Put the Little Gems on serving plates among the mixed leaves. Scatter the potatoes around and lightly dress the leaves with the salad dressing. Dot the pepper strips throughout the leaves and add drops of the Blue Vinny dressing.

8 Separate the coriander heads into smaller flowers and use to garnish the salad. Dust with ground coriander and a few crushed coriander seeds.