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.

  • pictures: David Merewether
  • styling: Chloe Cottingham

Coriander chicken curry

An earthy warming chicken curry, and great to make in advance too. You can make ahead and reheat. It freezes beautifully – ideal for busy weeknights. You can make the paste in advance – just allow time for the chicken...

Teriyaki salmon with cashew, cucumber, carrot & rice noodle salad

A match made in heaven. The sweet baked salmon pairs so well with spicy, salty, sweet dressing on the noodles. The noodle salad can be made in advance and will keep for a day or two – it is great...

Spicy Slaw

A stunning slaw packed full of zingy and fresh flavours. This is a great side for a barbecue, or perfectly complements teriyaki salmon. It tastes best made up to 3-4 hours before, but it will keep for a day or...