Nigel Slater’s recipe for peppers with tahini and lemon

Succulent peppers with a crispy herby zingy finish

Remove a thin slice from the top of each of 4 medium-sized (150g) peppers (Romano or bell. I like to use the long Romano style.) Scoop out and discard any seeds and fibres from inside, and reserve the pieces of pepper you have removed.

Warm 2 tbsp of olive oil in a shallow pan over a moderate heat, place the peppers cut side down in the oil and cook for 6-7 minutes until their flesh has softened, then turn them over and cook the other side. Try not to let them collapse. Remove from the pan and place cut side up and just nudging one another in a baking dish or roasting tin. Preheat the oven to 200C/gas mark 6.

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