GAMMON SAUCE 2: SMOKEY PIPERADE

- METHOD -

Firstly fry the onion and peppers in the olive oil over very low heat until the onions and peppers start softening. (Yes, we know it is a lot of olive oil but think Spanish tapas – the oil is the star!)

Next, add the garlic and tomato paste and fry for a further minute. Add the rest of the ingredients, except the herbs, put a lid on and simmer on the lowest heat possible for 10 minutes. No liquid is added to this, so it’s important to keep an eye on it. Once done, remove from heat and stir in the herbs. This sauce improves as it sits, so make it a day ahead. To serve it warm (not hot) with warm gammon, just blitz it in the microwave for a few seconds. It’s also a dream served at room temperature with cold gammon. And it’s brilliant the next day with a crusty baguette, goat’s chevin or mature cheddar!

Recipe concept & photography by Lizet Hartley.

Lizet Hartley is a freelance stills and reel food stylist, food photographer and recipe developer. In her spare time she – rather predictably – cooks. Get more of her recipes on her blog at http://www.melkkos-merlot.co.za