Roasted peppers in olive oil

Makes a 500ml Kilner jar

Roasted peppers are great to have around to eat as a snack with cheese, cured meats or as an antipasti or part of a tapas selection. There are lots of pretty good ones on the market in cans and jars that you can buy from specialist delis and supermarkets, but to be honest the ones you roast yourself always tend to be sweeter and less acidic.

The best way to buy a job lot of red peppers, or coloured, is probably from a market at the end of the day when they are packing up and want to offload their stock.

8 red peppers, quartered, stalks removed and seeded
250-300ml extra virgin olive oil
2tsp salt

Lay the peppers on a baking tray with the skin side up and cook under a pre-heated hot grill for 10-15 minutes until the skins are black. You may have to do this in 2 or 3 batches, depending on the size of your grill. Remove from tray and transfer to a bowl, cover with clingfilm and leave for about 20-30 minutes to help the skin come off easily. Have ready one 500ml Kilner jar, or several small sterilised jars. Remove the skin from the peppers and transfer to the jars.

Warm the olive oil in a pan and stir in the salt. Spoon into the jar with the peppers, easing it into the peppers with the back of a spoon and seal the top. If you want to keep your peppers for a period of time, stand the jar in a pan of water, bring to the boil and simmer for 20 minutes to seal it, leave to cool and store in a cool place.