The British pepper season is upon us and like us, our pepper plants are really starting to enjoy the brighter, lighter, warmer days as we reach peak production.
Call us bias, but we really consider sweet bell peppers to be a hero ingredient and a great staple for now, and the summer months ahead. Packed full of flavour they are both healthy and versatile. At barbecues and picnics they’re great for brightening up a dish, grilled and peeled they work hot or cold.
If you are looking for something different from the classic veggie kebabs these Mediterranean, influenced recipes should deliver bucket loads of taste and convince you it was worth the charring.
We have this fantastic Panzanella bread salad recipe from Love My Salad using grilled bell peppers you can cook on the BBQ then combine with in-season British tomatoes. The toasted bread gives texture, while the cheese adds some saltiness to the wonderful, fruit-like qualities.
A delicious sweet and smoky Chargrilled red pepper salsa from The Emsworth Cookery School makes for the perfect accompaniment. Serve as a snack with tortilla chips or as a side with any grilled meats or fish.
Right now, the UK forecast is bringing higher temperatures and more sunshine, so fingers crossed it will last over the long weekend and you will enjoy something delicious to eat at a table in the sun.
Do you have an interesting BBQ peppers recipe? We’d love to hear.
If you'd like to take your skills up a notch and learn how to get the most out of your barbecue this summer, The Emsworth Cookery School are offering one-to-one tailored tuition.