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.

How to use your roasted peppers…

• Make roasted red pepper salsas, sauces or soups.

• Add to pasta dishes, risottos, Mediterranean salads or mixed antipasto platters.

• Cook into scrambled eggs, omelettes or frittatas.

• Add to tarts or quiches.

• Pile into a ciabatta or Panini with other roasted vegetables, pesto and goat’s cheese or Mozzarella.

• Make roasted red pepper hummus.

• Use as a flavoursome topping for bruschetta, crostini or pizza.

• Add to a tuna melt for a flavour boost.

• Add to the mixture for meatballs, meatloaf or burgers, or use as a summery topping for burgers.

• Pile into pitta breads with hummus and mixed leaves.

• Whizz into sour cream for a simple, tasty party dip.

• Serve with fajitas, bake into enchiladas or include in quesadillas.

• Stir into mashed potatoes.

• Use in place of ripe tomatoes in a twist on the Caprese salad.

• Add to your next tomato sauce for chicken, fish or pasta.

• Get creative… the possibilities really are endless!