LITTLE PURPLE PEPPERS RECIPES

Steps:

• Heat the oven to 180°C fan/gas 6. Grate the lemon zest, then whizz it with the butter, anchovy fillets, parsley and garlic in a food processor, seasoning with salt and pepper.
• Make a pocket under the skin of the chicken breasts, then push the flavoured butter under and rub the rest over the skin and legs. Put in a roasting tin with the peppers and leeks. Halve the zested lemon and squeeze over the juice, then put one half inside the chicken cavity and the other in the tin. Drizzle with oil and season with salt. Pour in the 150ml wine and 150ml water, then roast for 1 hour 10 minutes.
• Remove the bird, toss the beans, olives and sourdough with the veg in the tin, coating well in the cooking juices, then add a glug of wine and more seasoning for the beans. Replace the chicken and roast for 10-15 minutes more until the chicken is cooked through.
• Put the bird on a board to rest, loosely covered. Put the tin back in the oven if the bread needs more crisping.
• Serve the bird with the beans, veg and sourdough mixture with the juices spooned over. Scatter with chopped parsley to serve.

Steps:

• Move an oven rack so that it is about 5 inches from the broiler. Turn oven broiler on.
• Remove core of peppers then cut into large flat pieces. Arrange pepper pieces, skin-side up, on a baking sheet. Broil 5 to 10 minutes until the peppers skin has charred.
• Add peppers to a resealable plastic bag, seal then wait 10 to 15 minutes until cool enough to handle. Or, add peppers to a bowl then cover with plastic wrap and wait 10 to 15 minutes. Gently peel away the charred pepper skin and discard. Reserve 1 to 2 pieces of the peeled roasted pepper pieces to use as a garnish when serving then roughly chop the rest.
• In the bowl of a food processor, combine the tahini and lemon juice and process for 1 minute, scrape the sides and bottom of the bowl then process for 30 seconds more. This extra time helps “whip” or “cream” the tahini, making the hummus smooth and creamy.
• Add the olive oil, minced garlic, cumin, and a 1/2 teaspoon of salt to the whipped tahini and lemon juice. Process for 30 seconds, scrape the sides and bottom of the bowl then process another 30 seconds or until well blended.
• Open, drain, and rinse the chickpeas. Add half of the chickpeas to the food processor and process for 1 minute. Scrape sides and bottom of the bowl, then add remaining chickpeas and process until thick and quite smooth; 1 to 2 minutes.
• Add the roasted peppers and continue to process for 1 to 2 minutes or until smooth. If the hummus is too thick or still has tiny bits of chickpea, with the food processor turned on, slowly add 1 to 3 tablespoons of water or aquafaba until you are happy with the consistency.
• Taste for salt and adjust as needed. Finely chop the reserved peppers. Spoon hummus into a bowl, make a small well in the middle and add the chopped peppers. Store homemade hummus in an airtight container and refrigerate up to one week.