Roast and toast

   

    I made red pepper and rosemary spread (recipe here*), to have with toasted sourdough bread at lunch - it is very good indeed, and I'll certainly make it again, next time with a spot of olive oil added and maybe a tiny bit more salt.



*To roast the peppers I give them about five minutes, skin side down on the Aga boiling plate, and they are ready to peel straightaway - easily done with a sharp knife, and no need for plastic bags, etc.

Comments

[Claire]

That sounds yum, I'm going to give it a go. I love rosemary and will try your Aga tip. Thanks.

[Cornflower]

I see the recipe says it will keep for up to two weeks - ours was all gone in 24 hours!