Peperoni ripieni alla piemontese

Step 1: Heat the oven to 400°F (350°F fan) and line a roasting tin with baking paper.

Step 2: Cut 4 red or yellow peppers in half lengthways right through the stalk, keeping the stalk on each half. Pull out the seeds and pale ribs.

Step 3: Score a small cross in the base of 4 ripe tomatoes, drop them into boiling water for 30 seconds until the skin curls, then cool in cold water and peel. Cut each into 4 wedges.

Step 4: Lay the pepper halves cut side up in the tin. Common mistake: using thin, floppy peppers; they collapse in the oven and the juices run out, so choose heavy, square ones that sit level.

Step 5: Divide 3 cloves garlic between the halves, then fit 2 tomato wedges into each and tuck in 1 tbsp capers and 8 black olives.

Step 6: Season with ½ tsp salt and ¼ tsp black pepper and drizzle 4 tbsp extra virgin olive oil over and into every half.

Step 7: Roast for 35–40 minutes, until the pepper edges are blistered and slightly charred and the tomatoes have slumped into a thick sauce.

Step 8: Leave to rest for 10 minutes, tear 8 leaves fresh basil over and serve warm or at room temperature with bread for the juices.