Remember those fantastically glorious hot sunny days we had a few weeks ago - the parks were full almost to capacity. It was as though we all realised that we couldn't miss a moment, we gave ourselves up to that rarefied languid feeling of being hot and lazy - slowing down and letting the warm breeze and sultry sun kiss our skin. Alas, it already feels like a distant memory but sunshine is always available on a plate.
Roasted sweet peppers are a delight to behold and tantalise the palate and a frittata is perfect picnic fare.
Roasted sweet peppers
Heat oven to 200C.
Halve, deseed and wash three peppers.
Mix together in a bowl 2 mozzarella chopped up, chopped fresh tomatoes - 12 cherry or less if using bigger variety, handful of fresh basil, tablespoon of capers, tablespoon of sultanas, 6 anchovies fillets chopped up. Dowse with olive oil, a little salt and pepper and a good splosh of balsamic vinegar.
Drizzle a little olive oil in a baking dish - lay the pepper halves top to tail so they fit snuggly and divide the mixture between them.
Cook for approx 15-20 mins or until peppers are cooked.
Clean and slice asparagus lengthways - steam lightly.
Slice and fry left over new potatoes until just brown.
Beat 4 eggs, season with salt and pepper and some grated Parmesan.
Pour over potatoes and asparagus. Fry on a medium heat finish under grill.