Roasted Peppers & Melba toast

• 8 Peppers, halved and de-seeded
• 4 tbsp Extra Virgin Olive Oil
• 2 large sprigs of fresh Rosemary, broken into 8
• Salt and freshly ground Black Pepper
• 8 slices of thin or medium sliced Bread (white, wholemeal or granary)

Cut each of the pepper halves into three, and remove the white pith.

Put the pieces of pepper into the bottom of the grill pan or on a shallow tray that will fit under the grill.

Pour over the oil and mix well so that all the peppers are coated.

Tuck in the rosemary, season with salt and pepper, and put under a high grill.

Cook until the peppers are blackened and 'floppy', turning with tongs to cook both sides. This will take approximately 30–40 minutes.

Remove the cooked peppers to a dish and leave to cool with all the cooking oils. Remove the rosemary stalks.

To make the Melba toast, have ready a sharp bread knife and a large chopping board. Using the grill, toast two slices of bread on both sides.

Immediately cut off all the crusts, and then cut through the middle of the slices to make four slices (this is quite easy as the toast is hot).

Put the four slices back under the grill, cut side up. Watch carefully – they will brown and curl up very quickly. Remove immediately and cool.

Repeat with the remaining bread slices.

Serve the peppers either warm or cold in the cooking oil (add extra if you like), sliced into thin strips with the Melba toast.

The peppers can be cooked the day before and stored in the fridge.