roasted red peppers
The simple pleasure of roasted red peppers on an autumn day. Roasted whole with a drizzle of olive oil and some sprigs of lemon thyme.
After roasting for about an hour, let them cool and then the skins will be super easy to remove.
Long strips of the peppers goes beautifully with goat's cheese and bread. Use your fingers, share and enjoy.
Photography: Ben Robinson
Food styling: Tanya Robinson