Chilli-spiked pepper & butternut soup

SERVES 6

550g red peppers (about 4 large)

25g unsalted butter

800g ready-prepped chopped butternut squash flesh (supermarket packets are fine)

1 large onion peeled and chopped (about 200g)

4 garlic cloves peeled and sliced

1 heaped tsp finely chopped medium-hot red chilli

600ml good-quality vegetable stock

300ml tomato passata

sea salt and black pepper

2 tsp balsamic vinegar

• Roughly chop the peppers, discarding the core and seeds. Melt the butter in a very large pan over a medium heat, add the peppers, chopped squash, onion, garlic and chilli and fry for 10 minutes, stirring frequently. Add the stock, passata and plenty of seasoning, pressing the vegetables down to submerge. Bring to the boil and simmer for 10 minutes or until everything is tender, stirring occasionally. Whiz the contents of the pan in batches in a blender or processor with the balsamic vinegar until smooth. Pass through a sieve if wished. Return to the pan, and reheat as necessary to serve.

WITH CRISPY LARDONS Stir-fry 150g chopped lardons in a drop of olive oil in a nonstick frying pan for 3-4 minutes until coloured. Add 40g pine nuts, then continue frying for 2 minutes or until crisp and golden. Drain well on kitchen paper and scatter over, with a few small basil leaves (Greek if available) if wished.