Di's Red Pepper Relish
This is a jewel of a recipe, which my friend Di wrote down for me after a stay her Provencal home.
It would be terrific served at a barbecue with bangers or kebabs, or for a summer lunch with pate and cheese.
This recipe is from A Year in My Kitchen Serves 4
Start off by preparing the peppers: cut off the stalks then halve each pepper and scoop out all the seeds.
You can watch our Online Cookery School Video showing you how to do this on the right. Now cut them into ¼ inch (5mm) strips approximately 2 inches (5cm) long. Next add the olive oil to a thick-based saucepan, pour in the vinegar and 2 fl oz (55 ml) water and stir in the honey. Bring it up to a simmer then add the peppers, stirring them around to get them coated.
Now cover the pan and cook the peppers over a lowish heat until they are just tender (about 20 minutes). After that take the lid off and boil until the liquid is almost completely evaporated. Then remove from the heat, season with salt and pepper, allow to cool, and that’s it!