8 Red peppers sliced in half (remove seeds and white parts)

2 Garlic cloves (slice finely)

16 Small thyme sprigs

100ml Olive oil

50ml Balsamic Vinegar

30ml Sherry Vinegar

2 Pinches of paprika

8 Anchovy fillets smoked (cut in half)

8 Basil leaves (sliced)

20g Hazelnut (toast and break)

2 handfuls blanched almonds (slice)

            Salt and Pepper to taste


  1. Preheat oven to 210 degrees
  2. Put the peppers on baking tray with skin down, add the garlic thyme and olive oil to the peppers and season with salt and pepper
  3. Place peppers in oven for 15mins and then turnover and bake for a further 10mins
  4. Pour the balsamic and sherry vinegar onto the peppers and place them in a bowl with cling wrap on the top
  5. When cool peel the peppers
  6. Sprinkle the peppers with paprika and marinate overnight
  7. Place peppers in the plate and season with the anchovies, basil, hazelnuts and drizzle olive oil