Eat raw in salads or with dips. Use in soups, stews or omelettes. Lots of recipes call for them to be roasted, giving a lusciously smoky, concentrated flavour: cook either in the oven at 200°C/Gas 6 or over the gas hob until the skin is black and blistered. Put in a bowl, cover with clingfilm and leave for 10 mins – this makes the skin easier to peel off.
Keep them in the fridge. They can last up to 2 weeks.
The UK season spans the warmer summer months – July to September.
Country of origin
Grown in Spain.
This gives a deliciously smoky flavour. Grill whole peppers over a medium–high heat, turning them every few mins, until blackened and soft; about 20 minutes. Once charred, tip the peppers into a bowl and cover with a plate or cling film so that they cool in their own steam. This loosens their skins. When they’re cool enough to handle, peel away the blackened, papery skin and discard. Remove any seeds and slice the soft flesh as desired, saving as much of the roasting juices as possible.
Organic pepper farmer
Cantelo Nursery in Yeovil grow peppers for us without artificial heat, in the natural UK season between July and September. We also grow them on our farm in the French Vendée. For the rest of the year, we meet the demand from our grower Paco Locano in Spain, who also grows tomatoes for us.