Slice the Peppers into long, thin slices

Slice the Chilli

Heat a pan – add a tiny bit of Olive Oil

When really hot – add the Peppers and a tiny pinch of Salt

Add the Chilli after a minute or two (they’ll take slightly less time)

Fry them on a high heat, leaving them and not stirring too often so that they blacken and colour slightly

When they are starting to go soft and have some good colour – add a tablespoon of Red Wine Vinegar (Lime or Lemon would be good too)

Cook off the liquid – and then remove from the heat

The Peppers should be soft, squashy and sweet – they are great served hot, warm or cold!

Leftover the next day, these would be good as an addition to Pizza…