Pepper ketchup

1. Preheat the grill to high. Line an oven tray with foil and grill the peppers for 30 minutes, turning occasionally until blackened all over. Transfer to a bowl, cover with a plate and set aside for 20 minutes. Once cool enough to handle, peel and discard the stalks and seeds. Roughly chop the flesh.

2. Meanwhile, warm the olive oil in a saucepan and add the onion and bay leaf. Sweat over a low heat for 8-10 minutes until soft. Add the garlic and cook for 3-4 minutes. Add the spices, cook for 30 seconds or so, stirring often. Add the peppers and tomatoes, plus half a can of water, the vinegar and sugar, and season with salt.

3. Bring the mixture to a boil, then simmer for 25 minutes, partially covered, until thickened slightly. Remove the bay leaf. Transfer the mixture to a sieve over another saucepan, push the mixture through and discard the pulp.

4. Bubble the smooth pepper mixture for 15-20 minutes until it has reduced and thickened to about the same consistency as tomato ketchup (it will thicken more once cooled). Pour the ketchup into a sterile bottle or jar and allow to cool. Seal and store in the fridge for up to 2 weeks.

Cook’s tip Sterilise your bottles or jars by washing them thoroughly in hot soapy water, before placing in a preheated 170°C, gas mark 3 oven for 10 minutes.