Peppers with a dressing of their roasting juices, lentils and basil

Nigel Slater

I roast peppers as much for the caramel-sweet juices that congregate in the roasting tin as I do for their silken scarlet flesh. Those juices are dressing enough for the peppers, but they can also act as the backbone of something a little more...

Read latest The Observer Food Monthly online.

Online newspapers at PressDisplay. Newspapers from UK
Newspapers in English