Summer gardens are full of bell peppers, and there are plenty of dishes to make the most of the glut. This one has semi-dried (or pre-soaked) salt cod in it. If you can’t find any, try it with a tin of tuna instead and add a small pinch of salt (which you absolutely mustn’t add with the cod!)

What you need:
1 large red pepper
1 large green pepper
a few strips of salt cod
(or a tin of tuna in oil)
a clove or two of garlic
olive oil

What you do:
Get your oven screaming hot (230-240ºC), lightly coat your peppers with olive oil and roast them for about 20 minutes or so until they blister, turning every now and then so they cook evenly.  Take them out and let them cool a bit before peeling the skin off and tearing them into strips.

Chop your garlic up very finely and slice the cod into small pieces. Mix into the peppers.

Pour a generous glug of excellent olive oil over everything and set aside for an hour to infuse before dolloping spoonfuls onto pretty plates for a lovely starter.

Serve with: crusty bread and cold beverages of any colour