Fresh Chutney

Slice the peppers into quarters, remove the stalks and all the pith, and trim into flat pieces. If used, split the chillis lengthways remove the seeds and finely chop. Cut the tomatoes in half and remove the the seeds.

Put the chopped chillis, tomato halves and peppers on to a baking tray, and sprinkle over some olive oil. Put in the oven at 350°F/180°C/Reg4 for about twenty minutes  Picture  .

Take out the tomatoes and put in a bowl. Cut the peppers into thin slices and add to the tomatoes  Picture   along with any remaining chilli. Then use a hand blender/blitzer to reduce to a chunky chutney consistancy. Be careful two or three blitzs will probably be enough.

Add brown sugar carefully to taste it should not be too sweet, and season with salt and fresh black pepper. Add a squeeze of two of fresh lime (or lemon) juice to taste. Keep in the fridge over night (preferably) for the flavours to blend. Re-check the seasoning before serving.