Jun Tanaka roasts and marinates red peppers to infuse with flavours of thyme, vinegar and smoked paprika in this beautiful dish. The peppers are served with smoked anchovies for a touch of umami, sprinkled with hazelnuts and almonds for a little crunch.
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Place the red peppers on a baking tray skin-side down. Add a slice of garlic and a sprig of thyme to each red pepper, season with salt and pepper then pour over the olive oil
4
red peppers, halved, seeds and white parts removed
Cook the peppers in the oven for 15 minutes, then turn over and cook for a further 10 minutes
4
Pour the white balsamic and sherry vinegar over the peppers, then place them in a bowl and cling film the top, retaining the liquid in the tray. Allow the peppers to cool
25ml of white balsamic vinegar
15ml of sherry vinegar
5
Once cool, peel the red peppers using a small knife. Place them in a clean tray and sprinkle with smoked paprika. Pour the liquid left in the roasting tray over the peppers and allow them to marinate overnight
To serve, arrange the peppers on a plate, season lightly and finish with the toasted hazelnuts, smoked anchovy, julienne of basil and a drizzle of olive oil
After learning his craft in the UK’s best restaurants throughout the 1990s, Jun Tanaka utilises his rigorous classical training to create impeccable small plates of French and Mediterranean food at his relaxed neighbourhood restaurant in Fitzrovia.
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Roast red peppers, smoked anchovy and hazelnuts
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Roast red peppers, smoked anchovy and hazelnuts