• Romesco sauce Blitz the peppers with 50g almonds, 1 garlic clove, 1 tbsp sherry or red wine vinegar and 3 tbsp olive oil until you have a thick, chunky sauce.
• Peperonata Finely slice 1 small red onion, chop 1 large tomato and slice the peppers. Mix with a handful of torn basil, 1 crushed garlic clove, 1 tbsp balsamic vinegar and 2 tbsp olive oil. Let stand for 10 mins, then serve with bruschetta or crostini.