Instructions: Roast the whole peppers in a roasting tin on the top runners of the roasting oven for 20 minutes until the skin is blistered and blackened.

Cover with a damp cloth and leave to cool slightly.

While the peppers are cooking peel and chop the onion.

Peel and finely slice the garlic.

Heat the oil in a small saucepan add the onion and garlic cover and cook on the simmering plate until softened.

Add the sage leaves and cook for 2 to 3 minutes until frazzled.

Remove the sage with a slotted spoon and set aside.

Add the vegetable stock to the pan and boil rapidly on the boiling plate or on the floor of the roasting oven until reduced to a quarter of the original volume.

Spread the pine nuts on a baking sheet.

Toast on the grid shelf on the floor of the roasting oven.

Toast on the grid shelf on the floor of the baking oven.

When the peppers are ready peel away the skins.

Cut off the stalk then halve the peppers and scrape out the core and seeds but reserve the juices.

Cut the peppers into broad strips and add to the garlic and onion mixture with their juices. Toss lightly to mix.

Arrange the peppers on a warmed serving dish and sprinkle with the pine nuts and sage leaves.

Serve immediately or leave to cool and serve cold.

Roast peppers flavoured with fresh herbs make a tasty vegetable accompaniment which will enhance a wide variety of main course dishes. You could even serve them cold as a side salad or starter if preferred.

Serves 4

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.