Peperonata Recipe:

1. Peel and finely chop the onion

2. Remove the stalks from the peppers, cut them length-ways in half and remove the inner ribs and seeds

3. Cut the peppers into narrow strips

4. Skin and chop the tomatoes

5. Peel the garlic and mash it into a paste

6. Add salt to the paste

7. Heat the butter in a heavy-based pan

8. Add the onion and peppers to the butter

9. Cover the pan with a lid and fry the vegetables until they are soft but not brown

10. Add the tomatoes and garlic and season to taste with the freshly ground pepper and sugar

11. Put the lid back on the pan and continue cooking over very low heat

12. Stir occasionally for 25 to 30minutes

13. Cook until the mixture is soft and the juices from the tomatoes have evaporated

14. Spoon the mixture into a serving dish and serve hot or cold

List of ingredients required:

(serves 4 people)

4 red or green large peppers
1 onion
8 large tomatoes
1 clove garlic
Salt and black pepper
1 oz unsalted butter
2 tablespoons olive oil
1 level teaspoon caster sugar (optional)