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I had beginner's luck with growing peppers on our allotment for the first time this year. We had an amazing summer and I harvested boxes and boxes of peppers and other good stuff from our new square foot gardening plot. This was last weekend's harvest, radiating happiness on a dismal, rainy day in October. I love peppers and have previously made up Thomas Keller's pepperonata recipe and froze batches for use through the winter. This year I decided to try this April Bloomfield recipe https://www.theguardian.com/lifeandstyle/2018/apr/04/six-of-the-best-spring-side-dishes. I liked the results so much I have made the recipe three times so far this season. Here's the latest version. I never actually follow the recipe strictly but the concept is great and will sustain us through the winter. Peppers onto the lower grate of a hot KK. I think it was about 250C. First time I did this I kept the peppers in for about 35 -40 minutes, turning three times. Bad idea, the flesh got too dehydrated and I had a job to get the skin off. This time I left them in for just 25-35 minutes, taking the smaller ones off early. Part way through Into a bowl for about 10-15 minutes to make it easier to separate the skins. This time I also took out the seeds and stalks BEFORE grilling. Made them easier to peel and saved me the messy task of trying to get the seeds out cleanly from the hot soft mess that came out of the grill! Here are the tomatoes, roasted in the IDK oven because I didn't quite get the KK timing right. And best of all, bottled and sealed, ready to dispense summer's delights whenever I want. They are sealed but I also store them in the fridge to be extra sure they will last.