Instructions: Place the peppers in a roasting tin on the top runners of the roasting ovenfor 40 to 50 minutes until charred and tender.

Cool in a covered bowl then cut in half deseed peel and chop the flesh retaining any juices.

Meanwhile halve the aubergine lengthways.

Score the flesh with the point of a knife sprinkle with salt and leave for 20 minutes. Squeeze out the bitter juices.

Brush with oil and place cut side down in a roasting tin on the floor of the roasting oven.

Bake for 20 to 30 minutes until dark brown underneath.

Cool and chop.

Peel and chop the onion and garlic.

Heat remaining oil in a pan and fry onion garlic lemon rind and herbs on the boiling plate stirring for 3 to 5 minutes until browned.

Add peppers aubergine tomatoes and stock Bring to boil; cover and simmer in the simmering ovenfor 30 minutes.

To make the saffron cream soak the saffron in 1 tbsp boiling water for 5 minutes.

Whisk the yolk with the garlic cayenne pepper lemon juice and seasoning until pale and slightly thickened.

Slowly whisk in the olive oil until thick.

Stir in the saffron liquid and adjust seasoning.

Transfer the soup to a blender.

Add the basil and process until smooth. Return soup to pan and heat through. Adjust seasoning.

Serve topped with the saffron cream. Garnish with basil.

There is something very special about the flavour of roasted peppers they cook to perfection in th aga and combine well with the traditional mediterranean herbs of oregano and basil.

Serves 4

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