Roast Peppers
If you've never had grilled or roast peppers before then you've never tasted sweet simplicity. This side dish is sexual.
By cooking the pepper at high temperature you can remove the skin (which is partly indigestible) and also release softer, sweeter flavours from the pepper flesh

Serves 2

Ingredients
4 red (orange or yellow) peppers
vegetable or olive oil

Mise-en-Place:
Preheat oven to gas mark 6/ 200°C /400°F or turn the grill to high
Wash the peppers

Method:
Brush the peppers with oil
Place in a roasting tray
Either beneath the grill or in the oven:
Cook until the skin has blackened all over (if you're using the grill be sure to turn the peppers from time to time for even colouring)
Place the peppers in a bowl, cover with cling film and allow them to steam for 5 - 10 minutes
Remove the peppers, (reserve the juices for gravy, stock, soups etc) place under running water and peel the black skin off
Discard the blackened skin, remove the stalk and seeds
Serve as required

Cowboy Trick: No space in the oven or grill? Place the peppers directly in a gas flame, turn frequently until coloured evenly. Finish recipe as usual

Chef insight: Peppers, also known as sweet pepper or capsicum are a native of the americas and were introduced to the old world by Christopher Columbus