Red Pepper Butter

• 2 red peppers
• 4 garlic cloves, in their skins
• 2 tbsp lemon juice

Cut each pepper in half, scoop away the seeds and put the pepper halves skin side uppermost under a red-hot grill. Grill the peppers till their skin forms great black blisters, then take them out and put them in a polythene bag for 10 minutes. Then skin them and chop their flesh. Meanwhile, simmer the garlic cloves for 2 minutes, drain, cut off the ends of each clove and squeeze them from their