Muhammara recipe

Directions

1. 1
   Set the oven to 200C/180C fan/gas 6.
2. 2
   Once hot, place the peppers inside and let them blacken and wilt slightly.
3. 3
   This should take up to half an hour.
4. 4
   Scatter the walnuts on a baking tray and toast for a couple of minutes, moving regularly.
5. 5
   You should be able to smell their oily, nutty aroma without burning.
6. 6
   Pull out the stems and seeds of the peppers and place in a blender along with the nuts, onion, garlic, pomegranate molasses, breadcrumbs, oil, chilli flakes and lemon.
7. 7
   Whizz up in the blender until combined.
8. 8
   Taste and gauge the balance of flavours - sweet should be equal to sour.
9. 9
   Muhammara works well if left to sit and mature in the fridge for a few hours - this will soften the garlic and allow the flavours to combine.
10. 10
    When ready to serve, put into a bowl with a glug of extra virgin olive oil and a scattering more of toasted walnuts.
11. 11
    Enjoy with some good quality flatbread.