Instructions: Cook the bell peppers under a preheated hot broiler for 15 minutes turning occasionally until the skin is blistered and blackened all over.

Alternatively grill over hot coals.

Transfer to a bowl cover with paper towels and set aside.

When cool enough to handle rub off and discard the charred skins.

Cut each bell pepper in half and remove the seeds.

Chop the flesh coarsely.

Place the grilled bell pepper flesh in a blender or food processor.

Add the garlic paprika mustard and vinegar with salt and pepper to taste.

Process until fairly smooth.

With the motor running slowly carefully pour in the oil until the dressing is smooth. Adjust the seasoning to taste.

Serve the dressing separately in a small jug.

A Stilton and celeriac salad would taste and look wonderful with the vibrant tone of the red bell peppers.

Makes 1 1/2 cups

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