When I make my famous roast chicken, peppers usually go in the roasting tray along with the other vegetables and potatoes. This time, though, I forgot. And so here we have the emergency, last minute pepper accompaniment. It’s delicious and also goes really well with the Chinese chicken dish I make with the leftovers. It’s almost more fitting.
2 red peppers, sliced thinly into strips
1 clove of garlic, finely chopped
1 small sprig of rosemary, needles only
2 spring onions, sliced thinly
Heat a sauté pan with some olive oil then add the peppers. Cook on quite a high heat, stirring often until the peppers start to char a little.
Add the garlic and rosemary and cook for a few minutes, stirring well.
Season then stir in the spring onions and serve.