Sweet and Sour Peppers

• 450 g roasted red peppers in brine, drained (but keep the brine to use in dressings)
• 1 tbsp olive oil
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Slice the red peppers so you have long strips. Put the olive oil into a pan over a low heat, then add the tamarind paste, white wine vinegar and sugar. Add the bay leaf and peppercorns and stir until the sugar has dissolved. Mix in the roasted red peppers so they’re thoroughly dressed, then taste and add a little more sugar if you think it needs it.

Serve warm or at room temperature.