Peperonata

I've been making peperonata on and off for about ten years now. It's very summery - even if the sun ain't shining. It goes really well with grilled meats, be wonderful as a bbq side dish, and works well with burgers and also crumbed aubergines and even pasta. Hot or cold it can be a sauce or a relish or a lovely antipasti on bruschetta. Simple to make, incredibly beautiful with its jewelled shiny redness, best of all it is lovely to eat. The recipe comes from Elizabeth David who thinks it is well worth making extra as it is so versatile and tasty and it is impossible to disagree with her.

We ate it hot with lamb burgers and butter bean mash Tuesday night and atop rocket and butter bean mash and cold burgers in wraps Wednesday night. And in lunchboxes in between. All versions different and good.

Peperonata

1 onion, peeled and thinly sliced

25g butter

25ml olive oil

4 red peppers, seeded and cut into 2cm cubes

1 clove garlic, finely chopped

1 tin tomatoes

Salt and pepper

Melt the butter and oil together in a largish pan and gently fry the onions till they have melted to translucency. Add the peppers and garlic, stir to coat in the onion mix and cook over a low heat, with the lid on the pan, for about 15 minutes.

Add the tomatoes and seasoning and cook gently for another 30-40 minutes till the mixture is fairly dry and fragrant. But be careful - I managed to burn the bottom of the pan when I went off to watch something on the tv.

Enjoy for days in many ways!