Ingredients

Method

• 6 red peppers, halved and seeded
• olive oil, for drizzling
• salt, to taste
For the Hollandaise:
• 300 g butter
• 3 free-range egg yolks
• 2 T lemon juice
• 1 T Dijon mustard
• salt, to taste
• 1 t Woolworths Lazy Kettle hickory liquid smoke

Method

Ingredients

1. Preheat the oven to 200°C. Place the peppers onto a roasting tray, hollow side up, drizzle with olive oil and sprinkle with salt. Roast for 20–30 minutes, or until blistered and soft.

2. To make the Hollandaise, melt the butter and keep warm. In a blender, blend the egg yolks with the lemon juice, mustard and salt. While the blender is running, pour in the hot melted butter in a steady stream to form a thick, velvety Hollandaise. Season to taste with the liquid smoke. Spoon over the roasted peppers and serve.

Cook's note: Add a little crunch with a garnish of sage leaves fried in butter until crispy.

Find more Easter recipes here.

Photography: Jan Ras
Production: Abigail Donnelly
Food assistants: Cheri Kustner and Emma Nkunzana