Peperoni Arrosto

• 4 firm and fleshy yellow and red sweet peppers

Roast the peppers on a barbecue, turning them over frequently with tongs, until the skins are blackened and blistered. Depending on the flame, this can take quite a while. Don’t be afraid of allowing them to become black; they’re better overcooked than too raw – but you don’t want them to turn to ash!

Alternatively, roast the peppers in a preheated oven at 200°C/Gas 6 for about 30-45 mi