This is a great side dish for any meat; you can make it well ahead, store it in jars and take it out when needed. Again, this recipe comes from my Mum!

For 4 jars (350g each) you will need:

• 1 Kg red peppers
• 50g oil
• 50g white vinegar
• 50g water
• 20g sugar/honey
• 200g tomato puree
• black peppercorns
• bay leaves
• salt & pepper

Cut the peppers into thin strips.

Next put all ingredients together in a pan, except for the peppers and the tomato paste, and bring them to boil.

Lower the heat and pass the peppers through the boiling mixture, a few at a time, for 2-3 minutes each time. (Put a handful of the pepper strips at a time into the pan, and then remove them again. Repeat until all of them have been into the pan.)

Mix the tomato puree with the liquid in the pan, stir into a paste, then add the peppers back into the pan and cook for 10 more minutes on medium-high heat (still boiling). At the end the peppers should still be a bit firm, but well cooked.

Suitable for vegetarians.