The Cake - Spring 2022

HOME & GARDEN
Let’s Cook
Sweet Pepper Pots
Sweet peppers are a great vegetable – so
versatile and delicious – and mixed with a
few every-day store cupboard ingredients
make a fabulous dish which never fails
to please. It is delicious on its own (a
great starter) as a main course with some
warm, crusty bread or served alongside
fish. I guarantee once you have made this,
it will become a go-to favourite!
INGREDIENTS
Serves 2-3
250g of butter
1 large red pepper, deseeded and chopped
1 onion chopped
1 garlic clove, grated
225g plump tomatoes
Half a tsp of sugar
2 tsps of capers
4 tbs double cream or crème fraiche
Grated Parmesan
Salt and cayenne pepper
WHAT TO DO
1. Melt the butter and add the pepper,
onion and garlic. Cook over a gentle heat,
stirring often, until the peppers are soft.
2. Put the tomatoes in a bowl, pour over
boiling water and leave for a few seconds
until the skins start peeling off. Remove
the skins. Cut the tomatoes in half, scoop
out the seeds and discard then chop the
flesh.
3. Add to the pan and cook slowly for
15 minutes until they are thick and
mushy. Stir in the sugar, salt and a pinch
of cayenne pepper. Spoon into small
ovenproof dishes and leave to cool.
4. If the capers are salty, rinse and soak
for at least an hour, then squeeze dry.
Capers in vinegar need to be rinsed and
dried before chopping. Mix the capers
and the cream/crème fraiche, spoon
over the pepper mixture and sprinkle
with Parmesan. Bake in a hot oven 210C
(fan) 400F, Gas 9 or grill until speckled
with brown.
Bon appetite!
Emma Fraser
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The Cake • Spring 2022 33