Piperade with Ham

• 2 red peppers
• 1 green pepper
• 2 tablespoons olive oil

Massage the peppers with a tablespoon of the olive oil and place either under a very hot grill, on an equally hot griddle pan or over a naked flame. Turning them occasionally, ensure that the skin of the peppers blisters and blackens without actually charring the flesh underneath. Place the peppers in a plastic bag, seal and leave for 15 minutes. Remove the peppers from the bag and carefully re