Cream of roasted peppers with ginger and wild fennel
Ingredients: 1 red pepper, 1 green pepper, 1 yellow pepper, 250ml vegetable stock, 1 clove garlic, 1 small onion, 1 piece of ginger about 2cm, 1 Tbsp tomato purée, 2 Tbsp olive oil, dry wild fennel to decorate, a pinch of salt
Preheat the oven at 250 C (480 F - Gas mark 8). Roast the peppers for about 25 minutes. Leave them to cool then peel them removing the internal seeds. In a small saucepan, fry the garlic, onion and grated ginger for a few minutes until the onion softs. Don't let it burn. Add the roasted peppers, tomato purée, the vegetable stock and a pinch of salt. Cook for 5 minutes. Transfer everything into a blender and mix until smooth. Reheat the cream if necessary and serve sprinkled with whild fennel or any other herb of your choice.