Eat raw in salads or with dips, or cook into soups, stews and omelettes. Lots of recipes call for them to be roasted, giving a lusciously smoky, concentrated flavour. Roast in the oven at 200ºC/Gas 6 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 the sweet, meltingly tender flesh.
Delivered from our farm, so wash before cooking. Store in the bottom of the fridge.
We sell them all year round - from Alan Turner in the UK autumn season and from our Spanish growers the rest of the year.
Our peppers are sold as class 2. This means that they might not look cosmetically perfect, but they are grown for the very best flavour. (We have to tell you this to satisfy some EU rules).
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.