Manor Farm Herbs: Smoky peppers with paprika, fennel and green herbs

Try making some jars of our smoky peppers — they keep well in the fridge to serve with a whole variety of dishes.

Makes 2 smallish jars — depending on the size of your peppers.

500 ml well flavoured olive oil
2 cloves garlic — in thin slices
3 tsp smoked paprika — the sweet one not the hot type
1 tbsp fennel seed
1 tbsp peppercorns — mixed ones if possible
10 large red peppers
10 large yellow peppers
300 ml cider vinegar
Chopped green herbs — we like parsley and fennel fronds, but the choice is yours

First prepare the spiced oil.

Warm the garlic and paprika in the oil for 5 minutes but don't let it get hot enough to cook the garlic.
Leave aside to cool.
After an hour or so strain through a sieve lined with double thickness kitchen paper to remove the spices.
In a small pan heat the peppercorns and fennel for just 1 minute until they smell aromatic.
Add to the filtered oil and set aside.

Whilst the oil is cooling prepare the peppers.

Heat the grill to high.
Whilst it is heating cut each pepper in half lengthways through the stalk end and remove as much seed as possible.
Spread them out on baking sheets, lined with kitchen paper for easy cleaning.
Grill each tray for up to 15 minutes until the skins are black and then immediately transfer the peppers to plastic food bags whilst still hot.
When the peppers are cool the skins and stalks should slip off easily, along with any remaining seeds.
Cut them into large serving pieces – maybe 4 – 5 cm long.
Bring the vinegar + 300ml water to simmering point and add the peppers.
Bring back to a simmer and cook for just 3 minutes before draining well — you can discard the vinegar.
Pack the peppers into small sterilised jars.
Heat the spiced oil for a few minutes until just hot enough to touch.
Pour over the peppers, along with the whole spices to cover them completely.
Seal the jars and store in the fridge.
Add the chopped herbs to the peppers as you serve them otherwise they will discolour.