- 8 red peppers, cut in half and pips removed
- 2 tablespoons Moroccan paste
- 1 cup cream
- 1 cup vegetable stock
- 1 tablespoon sugar
- 2 tablespoons butter
- For serving:
- Grilled vegetable skewers
Place half peppers on baking tray with cut side down and grill until skins start to blacken. Remove from oven and place in a plastic bag or sealed container and leave to sweat for 10 – 15 minutes then peel skins off.
Keep 4 peppers aside. Place the remaining peppers in a processor and blend until smooth. Add Moroccan paste, and cream. Transfer to deep saucepan and gently heat.
Add the stock slowly to achieve desired consistency, then add sugar and butter and heat through. Serve warm with vegetable skewer on side of bowl.
To make grilled vegetable skewers: Slice thin layers of aubergine and butternut and roast in the oven with a drizzle of olive oil, until soft. Remove and cool down.
Place aubergine at the bottom, top with butternut and pepper and roll. Slice in smaller wheels and secure with a wooden skewer. Place back on baking tray and heat in the oven. Season with salt and black pepper.