Prep time:

Cooking time: 12 minutes

Total time:

Serves: 4

4 Red Romano Peppers

250g Baby Heritage Tomatoes, cut lengthways

250g Baby Plum Tomatoes, cut into 2 lengthways

2 Red Chillis, kept whole

3 Cloves of Garlic, finely sliced

Sprinkle of Lemon Thyme

1 Lemon, cut into thin wedges

Glug of Olive Oil

Red Wine Vinegar

Capers

Hamerton+Jones create fresh and flavourful food, including salads inspired by what’s growing right here in Kent and cooking trends from around the world.

  1. Pre-heat oven to 200˚C. Split peppers in half including the stalk (makes them more robust) and clean out the seeds and white pith.
  2. Place on a large roasting tray cut side up. Pop inside your thinly sliced garlic slices and then scatter in the tomatoes and chilli(s).
  3. Sprinkle over some fresh lemon thyme and place in your lemon wedges.
  4. Drizzle with olive oil and pop in the oven to roast. Keep an eye on the peppers as they can turn very quickly and go too soft, but 10-12 minutes should do the job – you are looking for slightly charred edges to all the veg and the lemon.
  5. Take out of the oven and sprinkle over some red wine vinegar (to taste) and some capers.
  6. You can take the peppers straight to the table if you wish, or serve warm or cold the next day.

  • pictures: David Merewether
  • styling: Chloe Cottingham

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