Instructions: Chop onion and garlic and microwave for 5 minutes, or dry-fry. Flame pepper(s) or toast under grill until skin blackens. Place in plastic bag for ten minutes, then peel skin. Remove pips and white veins, and chop rougly.

Place peppers, onions, and garlic in a food processor, and blend, adding lemon juice until mixture resembles a thick cream in texture. Season to taste.

This is very, very popular in my family, even with the high-fat types.

So much so that when we had trout again last Sunday my husband demanded I make it. [Annabel]

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