Red Pepper and Almond Dip


4 Large Red Capsicums

4 Garlic Cloves

50g/2oz Ground Almonds

4 tbsp Olive Oil

Salt and Black pepper


1. Place the peppers and garlic cloves in a saucepan and half cover with cold water. Bring to the boil then simmer for 15-20 minutes until very tender. Drain and remove pepper stems and seeds. Pop the garlic cloves out of their skins.

2. Purée the peppers and garlic in a blender together with the ground almonds, salt, pepper and oil until smooth.

3. To serve - transfer to a small bowl.