Pepper Relish

This is a "jack of all trades" relish - equally good with everything from ham sandwiches to beef fillet with gnocchi, and everything inbetween.

Ingredients:

2 kg bell peppers
1/2 pint ruby port
400 g tomato puree
200 ml sherry vinegar
350g castor sugar
1 tspn chopped thyme leaves
1 tspn chopped rosemary leaves
salt and pepper

Method:

1. Rub the peppers wth oil and sprinkle with salt and pepper. Place on a tray under the grill and cook until the skin begins to blister and char. Repeat on all sides. Transfer to a bowl and cover with cling film. When cool remove the stalks, core and skin, then cut the flesh into thin strips.

2. Place all of the other ingredients in a pan and bring to the boil. Turn the heat down to low, add the peppers and cook for 1 hour, stirring occasionally.