Pre-heat the oven to 180˚c

If you have left over Piedmont Peppers, brilliant – if not, roast a Red Pepper for 30 – 40 mins or until charred.  Let it cool down and peel any burnt bits of skin off!

Scrub the New Potatoes, sprinkle with Salt and Olive Oil (just a little) and roast at 180˚c for 30 – 40 mins or until crunchy and golden on the outside (more crunchy than usual so they have some texture!).  If you’re using large potatoes – chop them into small chunks before roasting.  Halfway through roasting the Potatoes – add a few whole cloves Garlic (as pictured)

Meanwhile make the Bravas Sauce… finely chop a few cloves of Garlic.  Heat a pan, add a little Olive Oil and when hot, add the Garlic

Don’t let it burn – but cook it for a few seconds – when it starts to brown – quickly add the Tin of Tomatoes and another tinful of water. Add a little Salt, a crunch of Black Pepper and the herbs

Simmer down until the sauce is thicker and rich tasting (reduced down in size by half maybe more)

When done – let it cool slightly before putting it in a food processor (remove the herbs first – especially the Bay Leaf) with the roasted or Piedmont Pepper

Whizz the Bravas Sauce up to a puree and then re-heat before serving with the Roasted Potatoes and some homemade Mayonnaise.  If you’d like to cheat with the Mayo – 0% Greek Yoghurt is really good too, if less Spanish…

Great with a massive green salad…