How to skin a pepper

Put your peppers in a roasting tin under a hot grill, turning them every couple of minutes as each surface starts to bubble and colour. If you want the flavour of char-grilled peppers, let them really blacken off. When every face of the pepper's bubbled up nicely (don't forget the top and bottom), slip them into a pan with a tight-fitting lid and put the lid on. Leave them for five minutes or so and then pick off the skin, holding the pepper under the cold tap so that the water cools things down and helps to lift the skin. Pull out the seeds and then pat the peppers dry.

Some people hold the pepper over a gas flame with a fork, but you just spend ages standing by the hob twisting a pepper in the air which just seems pointless somehow...

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