“Percy Piper picked a peck of pickled peppers;
A peck of pickled peppers Percy Piper picked;
If Percy Piper picked a peck of pickled peppers,
Where’s the peck of pickled peppers Percy Piper picked?”
(It’s Peter in the original tongue twister, and it’s just as difficult with Percy!)
The “Percy” in the title is a friend of a friend.
These peppers have a delicious savoury taste, a lovely look, and help to cheer up a dull unseasonal day…
The secret is to take care slicing them thin and then sautéeing them slow and long.
We had them yesterday for lunch with a poached egg on top and a fennel salad.
for 4
4 red peppers— sliced finely–lengthwise
10 anchovy fillets–pulped with a pinch of salt
1 tablespoon of capers–roughly chopped
3 tablespoons olive oil
generous twists of black pepper
- Heat the olive oil in a large sauté pan and soften the peppers gently over a low heat.
- It’s worth taking the time to do this–at least an hour.
- Stir in the anchovies–without breaking up the peppers–until they melt.
- Heat the oven to 180˚
- Stir the capers into the peppers and season with black pepper.
- Fold them into a pleasing ovenproof dish and heat them through for about 10 minutes
- Serve them warm with more olive oil drizzled over (and the egg on top if you like.)
Robin Ellis 
I thougt I’d try reading that tongue twister out loud. Perhaps it would improve my English……Shouldn’t have done that.
But on the bright side: my computer screen had a good washing!
😉
Recipe sounds great though, will try that soon.
Cooking peppers long and slow brings out their sweetness and the competed dish looks like it was delicious.
Good point, Karen and it’s true here.
I know this is unrelated, but will you be doing any interviews in England for the book.I am sure many of your fans & the many diabetics who would be interested. yours sincerely bb
Hope so Beverley–watch this space!
What a sensational colour those peppers are! I love them slow roasted too – they just melt in the mouth…..ummm.
On Sunday I was wondering how to brighten up my taste buds with the chicken drumsticks I had and came upon your delicious recipe. I hadn’t allspice but added some ginger instead. It will be done again – many thanks. Your book is on order – not long to wait now! Have the Food Programme (Radio 4) been in touch?
Not to date, Sophie-Jane.
“pleasing ovenproof dish”… I love you Robin!
Yummmy!!! For the second recipe: I do the same… many often in Summer and my guests can die for ;))