Fried Red Peppers

This is a bit of a job because of the frying. You can make a smaller quantity, but I find that it really is worth doing quite a lot as they can sit in the fridge for a few days and just improve their flavour. They are fantastic with goat’s cheese on bread. I add a sprig of rosemary to the oil and, if I’m going to be serving them quite quickly, I often tear a few basil leaves or scatter some fresh chopped parsley or coriander (cilantro) into the oil. These leafy fresh herbs don’t do well sit