Peppers are wonderfully versatile, whether raw in a salad or cooked in a dish, but searing them and removing their skins takes them to another level – the flesh becomes soft and charred with a slight smoky flavour.
You can sear them by roasting, grilling or holding over a naked flame, but my preferred method is the grill.
1. Turn the grill to high. Cut the peppers in half, shake out the seeds and put them skin-side up on the grill rack, a couple of inches from the heat.
2. Cook until the skins are blackened all over – about 10-12 minutes.
3. Put the hot peppers into a bowl, cover with cling film and leave to cool. This is important, as the vacuum created by the heat will help you peel them.
4. Once cold, the skins will virtually walk off the peppers.