3 long peppers red yellow or both, halved and deseeded
2 large garlic cloves, thinly sliced
Rapeseed oil, enough to coat the peppers inside and out
2 tins of whole tomatoes, drained (reduce juice to a thick sauce for future use, by putting in the oven at the same time as the tomatoes)
20g rock samphire, chopped quite finely
20g hogweed greens, very finely chopped
1.5 tablespoons of red wine vinegar
1 teaspoon smoked paprika
8 pitted olives (black, green or both), chopped
1. Place the peppers and sliced garlic in an oven proof dish and pour over some oil. Use your hands (at least I find this easiest) to smear oil over every surface of both (add a bit more oil if needed) then put the garlic inside the peppers and roast at 180 degrees C/ gas mark 4 for 20 minutes or as long as it takes for them to begin to brown slightly on the edges.
2. Take the tomatoes and half them and place on greaseproof paper on a baking tray, nicely spaced out, for 10 minutes (the second ten minutes of roasting the peppers ideally) at 180 degrees C / gas mark 4 then for a further 40 minutes at 100 degrees .
3. Once both peppers and tomatoes are done, add the chopped rock samphire, hogweed, smoked paprika; olives, vinegar, and sea salt.
4. Put the whole mixture in a jar and press down; add a little more oil to cover and leave for at least a day before using.
Serving suggestions: on toast or with pasta.