Ramiro Pepper

Sometimes called pointed or Romano peppers, these sharp looking things are invariably a deeper red than bell peppers, and also deeper in flavour. They have thinner skins which makes them cook more quickly too. It seems to be universally accepted that red pepper is amazing when turned into a rich dip, whether a Levantine Muhammara, Spanish Romesco, Moroccan Matbucha or modern twist on houmous. To make a favourite of ours, blend roasted strips with cashew butter, garlic and basil. This also makes a sumptuous yet comforting supper stirred through penne or rigatoni pasta. Another idea is marinading them in a sweet and sour dressing of apple cider vinegar, maple syrup, toasted sesame oil and soy sauce, serving chilled and scattered with pine nuts, cumin seeds and fresh coriander.