Muhammara

Method

1. Preheat the oven to 200°C fan / 428°F. Then place the red peppers on a baking tray and bake for 35 minutes until charred and black.
2. Meanwhile add the walnuts and cumin seeds (plus some extra seeds for decoration) to a pan on a medium heat and toast for 5 minutes until fragrant. Reserve some cumin seeds for decoration, then add the remaining walnuts and cumin seeds to a food processor along with the breadcrumbs, olive oil, pomegranate molasses, chilli flakes, garlic, lemon juice and a big pinch of salt.
3. Remove the red peppers from the oven and leave them to cool until they’re ok to touch. Then, using your hands, peel and discard their skins. Next tear the peppers in half and remove the tops and seeds. Add the flesh of the peppers to the food processor and process everything until smooth.
4. Transfer the muhammara to a serving dish and top with a little extra olive oil, salt, cumin seeds and chopped parsley. This will keep well for a few days in the fridge in an air-tight container.