Steaming roast peppers

 

I am stuck in bed with a bad back, I can hardly move today and a bit worried about work, just hope it sorts itself out.

The photographer of these roasted peppers was one of my clients.

Choose your peppers carefully, make sure they are thick and hard and very red, if the flesh is thin they don't work so well. Slice them all finely, marinate in olive oil and garlic, salt and pepper and anything else you care to add, and roast in a very hight oven, turning them from time to time so they get a little burnt at the edges. Chop up lots of fresh basil and serve with anything you like.

You can put them on top of a home made pizza, in your salad, with crisped aubergine slices and moxerealla, with melted goats cheese and crispy bread. Just as they are on toast with a drizzle of balsamic. However you serve them, serve them hot they are yummy.