Roasted Peppers

• 4 red, yellow or orange peppers, or a mix
• 2 or more garlic cloves, crushed (optional)
• a</

Halve the peppers vertically and remove the seeds, then grill them under a hot grill for about 10 minutes, until the skins are blistered and blackened. While still hot, put them in a bowl and cover (with a pan lid or cling film), so they continue to steam as they cool. This should take about 10 minutes. The skins should then easily rub off – I use the blunt side of a knife to scrape until they’