Ingredients serve 4

For the peppers

3 bell peppers

3 yellow bell peppers

4 garlic cloves sliced handfull fresh basil plus extra to garish

Extra virgin olive oil Salt and ground black pepper

For the mushrooms

450 gr open cup mushrooms

60 ml 4 tablespoons extra virgin olive oil

1 large garlic clove crushed

15ml 1 tablespoon chopped fresh rosemary

250ml cup dry white wine

Fresh rosemary springs to garish

For the olives .

1 dried red chilli crushed grated rind of 1 lemon

120ml extra virgin olive oil

225gr black olives

30ml 2 tablespoons chopped fresh flat leaf parsley

1 lemon wedge to serve

Method

Place the pepperes under a hot grill . Turn occasionally until they are blackened and blistered all over. Remove from the heat and place in a large plastic bag .

When cool remove the skin , halve the peppers and seed . Cut the freshly into strips lenghtwise and place them in a bowl with the garlic and basil .

Add salt to tastecover with oil and marinate for 3 or 4 hours , tossing occasionally .

Serve garished with more basil leaves.

Thickly slice the mushrooms and place in a large bowl . Heat the oil in a small pan and add the garlic and rosemary . Add the wine , bring to the boil then lower the heat and simmer for 3 minutes . Add salt and pepper to taste . pour on to the mushrooms . mix well and leave to cool , stairring occasionally . Cover and marinate overnight . Serve garished with rosemary .

Prepare the olives . Place the chilli and lemon rind in a small pan with oil . Heat gently for about 3minutes . Add the olives and heat for 1 minute more.

Tip into a bowl and leave to cool . marinate overnight. Sprinkle the parsley over just before serving with lemon wedges .

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