Roasted red peppers. Have them your way (no. 1)

Roasted red pepper salad

An antipasti of red peppers roasted, peeled and dressed in a little olive oil and a few capers and herbs are easy and delicious. It's one of my favourite stand by dishes they will also keep for a few days and are a brilliant addition to a sandwich.

I think people are a bit put off by the whole cooking them over an open flame thing, so I put the peppers in a roasting tin in a hot oven (pre heated to 180) for about 45 minutes. By that time they should be a bit blackened and the skins nice and wrinkled.

Now whack the peppers whole in a bowl and cover with clingfilm. This will steam them a bit and make it easier to get the skin off. When they are cool enough to handle easily skin them and get rid of the seeds ( Do Not under any circumstances be tempted to rinse the seeds off you will get rid of all the flavour at the same time)

Tear the peppers into bite sized pieces and spread out on a nice plate. Drizzle with olive oil, season with a little black pepper and add a combination of torn basil and a few capers (optional) perhaps some very finely sliced garlic (again optional) and then drizzle genorously with a good extra virgin olive oil

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