Roasted Red Pepper Sauce

This roasted red pepper sauce recipe is absolutely delicious as a dipping sauce or dressing for a lot of fish dishes. I find it particularly good with crab cakes, but it's also great with a plainly cooked fillet of fish.

If you don't want to switch the oven on, then place the cut peppers skin side up under a grill and cook until the skin has blistered - then follow the instructions as below.

Roasted Red Pepper Sauce
2 large red peppers - cut into four and deseeded
1 tbspn olive oil
1 tspn red wine vinegar
1 small garlic clove - peeled and crushed
2 tbspn yoghurt or soured cream
salt and pepper to taste

Heat the oven to Gas Mk 7, 425F or 220C. Put the peppers into a roasting tin, sprinkle with oil and bake for about 25 minutes, until the skins are black and the pepper is beginning to soften.

Put the peppers into a polythene bag and leave a few minutes - the skins will then 'sweat' off.

Rinse under a tap and scrape away any remaining skin.

Put the peppers, wine vinegar and garlic into a processor and blend until smooth.

Put the puree into a bowl and stir in the yoghurt or soured cream - taste and adjust the seasoning.

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