SPEND OVER £75 FOR FREE DELIVERY (GENERALLY NEXT DAY!)

THIS RECIPE COMES FROM THE BOOK 'COOKING IN PROVENCE' BY ALEX MACKAY WITH PETER KNAB - MY GREAT FRIEND SARAH MADE IT FOR ME, SO THANK YOU TO HER.

2 RED PEPPERS AND 2 YELLOW PEPPERS, SALT AND CAYENNE PEPPER, 4 GARLIC CLOVES PEELED, 100ML EXTRA VIRGIN OLIVE OIL, 50ML RED WINE VINEGAR, 50G ANCHOVIES, 16 BLACK OLIVES STONED, SMALL BUNCH OF FLAT LEAF PARSLEY

PREHEAT OVEN TO 190C.

CUT EACH PEPPER IN HALF LENGTHWAYS, REMOVE SEEDS AND CUT IN HALF AGAIN. LAY PEPPERS SKIN SIDE UP IN A ROASTING TRAY. ADD THE GARLIC CLOVES. POUR OVER OLIVE OIL AND VINEGAR, COVER THE TRAY WITH FOIL AND PUT IN THE OVEN. BRAISE THE PEPPERS FOR 45 MINS UNTIL THEY ARE COMPLETELY SOFT (YOU MAY FIND THEY NEED LONGER ACCORDING TO SARAH). LIFT OFF FOIL AND TRANSFER PEPPERS TO A BOWL. COVER WITH CLINGFILM AND LEAVE FOR ABOUT 15 MINS.

NEXT SKIN THE PEPPERS, BUT IF ANY OF THE SKINS ARE STUBBORN DON'T WORRY TOO MUCH. JUST LEAVE THEM, OR YOU WILL END UP WITH NO PEPPERS.

TO FINISH THE VINAIGRETTE, REMOVE THE WHOLE GARLIC CLOVES FROM THE TRAY AND CRUSH IN A BOWL. WHISK IN THE COOKING JUICES AND SEASON WELL WITH SALT AND CAYENNE PEPPER. POUR THIS OVER THE ROASTED PEPPERS AND SERVE WITH THE ANCHOVIES, OLIVES AND FLAT LEAF PARSLEY.

IF YOU WOULD PREFER A VEGETARIAN VERSION YOU COULD USE FRESH MOZZARELLA OR GOATS CHEESE AND BASIL INSTEAD OF THE ANCHOVIES.

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