Roasted sweet pepper rolls of caper-pinenut stuffing with a roasted garlic-chive cream, lemon risotto and sugar snaps

I’ve given this dish its full descriptive name here, as it appears occasionally during the summer on the Paradiso menu, because it is the combination and contrast of flavours that creates an overall effect above and beyond the sum of the parts. That’s not to say that the pepper rolls aren’t good with other dishes, or that the lemon risotto isn’t very useful on lots of menus; if you like roasted garlic, the sauce can become addictive and you’ll find yourself dunking bread into it. But, from