I found this recipe in Yasmin Khan’s book, Zaitoun, which was perfect to try as I had just bought a motley collection of peppers from the fruit and veg stall in Bath.

The peppers were odd shapes that would never have stood upright but that was fine as they were cut sideways. I had every ingredient in my store and these peppers made a perfect addition to a meal on a day which gave promise of spring. As with many simple dishes, it is important to use good quality ingredients. The black olives were particularly sweet – though I did have to remove the stones.

Oven at 200℃

4-6 red or yellow peppers
2 garlic cloves, finely sliced
3 medium tomatoes, finely chopped
2 tbsp capers, drained
30g pitted black olives, sliced
2 tsp za’atar
2 tbsp cider vinegar
2 tbsp olive oil
Salt and freshly ground black pepper

Cut the peppers in half, leave the remains of the stalks but trim off any white pith inside and lay them in a baking tray.

Mix the chopped tomato, garlic, capers, olives, za’atar, olive oil and vinegar together in a bowl. Season well and share around into the peppers.

Bake in the tray, covered with foil, for 20 minutes.Then remove the foil and roast for a further 20-30 minutes until the peppers are soft and a little brown around the edges.

Serve warm.