Skinning peppers

To skin peppers, blister the skin under a hot grill.

• Slice the top off the pepper. Remove the seeds and white ribs from inside the pepper. Cut the pepper in half lengthways and in half again.

• Place the pepper quarters onto a grill, skin-side up.

• Grill the pepper quarters until the skin is blistered and blackened, then transfer to a resealable plastic bag. Set aside for 5–10 minutes, or until the skin has loosened from the pepper flesh. (If you don't have a resealable plastic bag, set the peppers aside in a glass bowl covered tightly with cling film.)

• Once the pepper quarters are cool enough to handle, peel off the skins and discard.