Perfect as a light lunch with crusty bread to soak up the juices, or as a side dish for a barbecue, these baked or grilled peppers use our peri peri blend to great effect! Add half a tin of anchovies if you like the salty tang they provide. serves 4

• 1 tsp peri peri blend

• 4 peppers, cut in half as lengthways

• 3 tbsp olive oil

• 3 cloves garlic

• 1 tbsp capers, chopped

• salt and pepper

1. Mix the spices with the oil, garlic, capers and seasoning and divide between the pepper halves.

2. Cover with foil and bake in a low oven for about 40 minutes, or wrap and place on the barbecue.

3. Serve warm.