Creamy red pepper sauce

• 4 red peppers, or 3 if they are large
• ½ pint/285 ml

Cut each pepper in half and scoop out the seeds. Put them skin side uppermost on a baking tray under a hot grill. When great charred blisters have formed on the pepper skins, take them out from under the grill and put them in a polythene bag, or wrap them in clingfilm and leave for 10–15 minutes. Then unwrap them and their skins should peel off easily.

Cut the peppers up roughly, put th