How to: Roast peppers

This foolproof method means you’ll never need to buy jarred red peppers again!

1. Preheat the oven to 230°C/210°C fan/gas mark 8 and place a rack in the upper half of the oven. Line a baking tray with tin foil.
2. Cut the peppers in half and remove the stems, seeds and membranes. Lay the peppers on the prepared baking tray, cut-side down.
3. Roast the red peppers for 15-20 minutes or until the skins are very dark and have collapsed; there is no need to turn the peppers. Once blackened, remove the peppers from the oven.
4. Allow to cool for five minutes or until you can handle them. Gently peel the skins off and discard them.
5. Use the peppers immediately or store for later. To refrigerate, place the peppers in a glass container, cover with extra-virgin olive oil and store in the fridge for up to two weeks. To freeze, place the peppers in sealable freezer bags and freeze for up to three months.