Bottled or tinned red peppers are a store cupboard staple for us. They are so versatile and negates the effort of chargrilling fresh peppers and skinning them.
Melissa’s does a great version of these using different coloured peppers making the end result more exciting.
Butter the insides of 2 coddlers
Break an egg into each.
1 egg yolk, chives, parsley and finely chopped red peppers.
Season and whisk
Our this mixture over the eggs in the coddlers
Screw on the lid – do not use the ring for this!
Bring a pot of water to the boil and gently lower the coddler into the water and simmer for 7 mins.
Carefully remove and open with a cloth
Leave for a few minutes
Use steamed asparagus spears for dipping.
To your favourite scone recipe stir in 50g Parmesan cheese – grated.
125g Bottled Red Peppers – chopped
Chives – chopped
Fry 2 onions in butter
add 1 bottle of red peppers – chopped
add 1 Lit chicken stock
Blitz when cooked
Reduce till thickened
Add chopped basil
add crumbled fried bacon
Over your favourite pasta toss
Half a bottle of red peppers – chopped.
Goats cheese -crumbled
Silvers of Parmesan cheese
Large spoon of creme fraiche
Over sliced ciabatta spoon
Bottle red peppers – chopped
Haloumi Slices – fried
Ham – chopped
Thyme – chopped
Flood with Aioli