Peeled piquillo peppers, roasted over wood fires for a delicious full flavour. These peppers retain a fairly firm flesh and taste sweet with just a hint of smoke. We found these on a trip to the market in Logrono and they are produced in the Navarra region in the foothills of the western Pyrenees.

Top tip: great in salads, the sweetness of the peppers works particularly well alongside a slightly sharp goat cheese. Try them in sandwiches, or tossed with pasta…versatile is the key word here. Pop them in a pan to warm through with a drizzle of olive oil and a very light sprinkle of sugar. Sounds weird, tastes great.