Roasted peppers in garlic oil (Pečene paprike)

1. Roast the whole peppers with their stalks on a grill, over a gas flame or on a lined tray in an oven preheated to 220 °C, turning them, for 20-25 minutes until the skin is blistered all over and blackened in patches.

2. Put the hot peppers in a bowl and cover with cling film or a lid for 10 minutes so the steam loosens the skins.

3. Carefully peel off the skins, remove the stalks and seeds (saving the juices that run out) and tear the flesh into wide strips.

4. Thinly slice the garlic and finely chop the parsley; in a small bowl, mix them with the olive oil, vinegar, pepper juices, salt and pepper.

5. Layer the peppers in a shallow dish, drizzling each layer with the garlic dressing, and leave to rest for at least 30 minutes (they keep for 3-4 days in the fridge).

6. Serve at room temperature with fresh bread, cheese or alongside grilled meats.

Tip: In Serbia and Macedonia this is the must-have starter of the autumn pepper season; the best are long, thin-fleshed red roasting peppers (roga or babura). Don't peel them under the tap – it washes away the smoky flavour.