Piperade

Nutrition per serving: 350 cals, 22g fat, of which 6g saturated fat, 14g added sugar, 0.8g salt

Preheat the oven to 190°C, fan 170°C gas 5.

Place the whole red peppers on a baking sheet and roast in the preheated oven for 30 minutes. Remove and allow to cool. When cool enough to handle remove the skins, deseed and cut the flesh into strips.

Heat the olive oil in a large frying pan and stir fry the onions and garlic for 3-4 minutes until softened, then stir in the peppers and mushrooms, then cook for a further 4-5 minutes.

Season the beaten eggs, stir in some small sprigs of fresh thyme and add the mixture to the pan. Cook over a medium heat until the eggs have set. Cut into wedges and serve with some ham slices if you wish.

• 4 red peppers or 1 x 400g can of pimentos
• 2 tablespoons olive oil
• 1 medium onion, cut into wedges
• 3 cloves garlic, finely chopped
• 1 field mushroom, broken into chunks

• 1 x 70g pack serrano ham (optional)
• 8 medium size eggs, beaten
• Freshly ground black pepper
• Few sprigs fresh thyme