RECIPE FROM SPAIN:

Pimientos a la Catalana

This recipe was given to me by a very good friend. Prepared in advance this dish is ideal as a tapa or an accompaniment to meat or fish.

You will need:

3 - 4 large red peppers
6 cloves of garlic
olive oil
salt
black pepper

Method

• The day before serving, bake the peppers whole in a hot oven for 30 - 40 minutes. (You can also cook over a barbecue)

• During cooking, turn the peppers regularly.

• When you notice the skin beginning to peel away, turn off the oven but leave the peppers for a further 10 minutes.

• The following day, chop the tops off the peppers and remove seeds and then peel away the skin.

• Cut the peppers into slices and place in a large bowl.

• Peel and crush the garlic and add to the peppers.

• Season with salt and pepper, add a generous drizzle of olive oil and mix well.

• Place in the fridge for an hour before serving.

Serves 4