Red Pepper Sauce

6 red peppers (diced)

6 cloves of garlic (crushed)

6 sprigs of thyme

3 sliced shallots (fine diced)

1lt fish/chicken stock (hot)

250ml double cream

Olive oil

Method

1.      Sweat down the shallots in the olive oil without colouring until soft & translucent.

2.      Add the garlic & thyme then cook for a few minutes.

3.      Add the peppers & mix through cooking for 2mins before adding the hot stock.

4.      Bring to the boil & reduce slightly before pouring in the cream.

5.      Return to the boil, then simmer for a few minutes before removing from the heat & liquidizing.

6.      Adjust the seasoning.