Peperonata

• 4 red or yellow peppers
• 2 teaspoons of capers
• 1 clove garlic
• small bunch of parsley
• extra virgin olive oil
• salt and freshly ground black pepper

Cook the whole peppers on a griddle pan turning regularly until the skin blackens all over (see photo). When they’ve cooled enough to handle cut off the top, if any nice juice has collected inside pour it into a bowl before cutting off the bottom. Open the pepper and place it skin side down on a chopping board. Remove the seeds and any stringy bits you find inside. Turn it over and peel off the skin…it will come away very easily with your fingers. Then cut the peppers into strips and put into the bowl with the juice. Season with salt and pepper, add the halved garlic clove, capers and parsley. Stir everything around to mix and barely cover with olive oil. Serve with cheese and crusty bread to mop up the pepper flavoured oil. This will keep happily in the fridge for a couple of days in a covered container.