Pepper salad

Take lots of red, yellow and orange peppers (one or more per person, depending on how bothered you are). Use fork to make holes in all of them. Place in an oven tray and bake in a high oven (can’t quite remember what setting, probably 200C in a fan over), or grill, until the skin is fairly brown, turning once or twice (or more if grilling). This might take 30 minutes.

Allow to cool. Carefully peel off the outer skin of the peppers, cut open and discard the pips into a sieve, catching all the juice in a bowl. Make sure to catch all the juice when you’re peeling, as well. If it’s hard going removing the skins, you probably haven’t baked/grilled them long enough.

Slice the peppers and put them in a serving dish. Add all the sieved and caught juice. Put a bit of water in the oven tray and scrape off/dissolve all the solids and add to the juice. Add olive oil and lime or lemon juice, and a bit of salt if needed. For industrial/military grade, slice or dice some/loads garlic and mix in.