Brighten up your kitchen

Heat the oven to 190C/170C fan/gas 5. Rub the peppers with the olive oil, paprika and some salt and freshly ground black pepper, then place cut-side down in a baking dish and roast for 45 mins.

Meanwhile, make the dressing by mixing together the vinegar, extra virgin olive oil, honey and shallot in a large bowl with a pinch of salt and pepper.

Once the peppers are cooked, heat the grill to high and let the skins char for a few mins. Remove and set aside until they’re cool enough to handle.

Add the chorizo and bread to a food processor and blitz to crumbs, leaving some slightly bigger for texture. Heat a drizzle of olive oil in a frying pan over a medium heat and fry the crumbs for a few mins, stirring constantly, until golden and crisp.

When the peppers have cooled, peel the skins off and tear each half into 3-4 pieces. Add the torn peppers to the dressing, along with the parsley and any juices from the roasting tin, and stir gently to coat. Leave to marinate for 10 mins at room temperature or in the fridge for up to a day, bringing it back to room temperature before serving.

To serve, arrange the peppers on a plate with the burrata in the middle. Tear the burrata open, spoon over some of the pepper juices and scatter the chorizo crumbs over the top.