- 10 large red, orange or yellow peppers (or make up the equivalent with smaller ones)
Also known as capsicums, bell peppers, sweet peppers or by their colours, for example red and…
- 4 tbsp sherry vinegar
- 3 tbsp good-quality olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 1½ tbsp clear honey
- ½ small white onion, finely chopped
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- 1 fat garlic clove, crushed to a paste
- 85g golden sultanas
- small pack flat-leaf parsley, roughly chopped
- 3 tbsp capers, rinsed
Capers are the small flower buds of the Capparis shrub, which grows in the Mediterranean. As…
Heat oven to 160C/140C fan/gas 3. Halve and deseed the peppers, then roughly cut into large chunks. Whisk together the vinegar, olive oil and honey with some seasoning to make a dressing. Spoon two-thirds into a shallow roasting tin with the peppers, toss together, then roast for 1 hr until the peppers are very soft and just starting to char at the edges. Meanwhile, mix the onion and garlic into the remaining dressing. Stir the sultanas into the peppers and roast for 10 mins more.
Let the peppers cool for 10 mins, then transfer to a platter or large bowl, scatter over the parsley, capers and remaining dressing before tossing everything together.