So - 2/3rds of a huge jar of roasted red peppers. Opened. What to do?

Finely chopped an onion and about three cloves of garlic, and fried them off in olive oil, then added a slug of red wine and deglazed the pan. Sliced up the peppers and threw them in till they were warmed through thoroughly. Liquidised it in batches, then “cleaned” the goblet ( Read more... )

We had a couple of roasted yellow peppers languishing in the fridge in a jar - not enough to do anything substantial with, but needed using up all the same.

Working at home, lunches get very samey - usually soup, bread and cheese or cold meat, although I have to be careful with cheese now :(   So occasionally, we branch out and do something a tad ( Read more... )