What better fare to treat yourself to than this colourful melee of red peppers and pear, with a bit of onion and garlic too? The very thought of it is enough to warm the cockles of your heart as you make your way back from the piercing cold blowing in across the beach.
-Four red peppers, unpeeled
-one onion, unpeeled
-head of garlic, unpeeled
-one large pear
-two or three carrots peeled and cooked in about 400ml of water.
Roast the red peppers, onion, garlic (which you have sprinkled some coarse salt over) for about 20 mins on about 190c.
Add the pear to the pan and roast for another 20 mins or until pear is cooked.
Peel all the roasted vegetables
Add to the carrot stock and blend the whole lot.
Add some pepper and hot chili flakes or powder to sharpen the taste but not too much as you don’t want to spoil the deliciously delicate flavour of the red peppers with pear.