Roasted Peppers & Chillies

Another recipe that isn't really a recipe but is something that shouldn't be missed. These peppers have infinite possibilities which is why they are so good. I eat them on warm toasted garlicky ciabatta smothered with goats cheese, tossed through pasta and risotto, on pizzas and with sausages. They are also ideal as part of an antipasto platter.

I prefer to char my peppers on the barbecue as it gives them a delicious smokey flavour, however you can always roast them in a hot oven or even under the grill. The main thing is you want to blister the skins and turn them ash black which you later peel off, leaving the juiciest, delicious peppers possible.

Sine its pepper and chilli season just now and I have 8 chilli plants all producing lots of chillies I added a couple of large mild green chillies to my peppers which is totally an optional extra. For a spicy version you could add some hot chillies or if you prefer made the original recipe then you can change and adapt it later on adding fresh chillies and garlic. However you decide to make these, you'll love having them in your fridge and wonder why they weren't there before.

1 red pepper

1 yellow pepper

1 orange pepper

2 large, mild green chillies

Olive oil

Prick the peppers and chillies with the tip of a sharp knife (just a few times) to stop them from exploding on the barbecue! Put them all on a hot barbecue (or as noted above in a hot oven or under the grill) and let them really char on all sides. You want them to get as black as possible. As soon as they are black all over put them into a bowl and cover tightly with cling film (Saran wrap), or alternatively pop them into a large sandwich bag and seal. Leave them to steam and cool for at least 10 minutes. Once cooled simply start peeling the skin away from the peppers and remove the stem and seeds. Don't wash them as you will loose the delicious smoky charred taste. Once you have peeled all of the peppers and chillies simply cut them into long thin strips then put into a jar that you can seal. Top with olive oil then eat them whenever you want some delicious, roasted peppers.