Ingredients serve 4

3 peppers green

3 yellow peppers

4 garlic cloves

Fresh basil + extra to garish

Extra virgin olive oil

Salt and ground pepper

For the mushrooms

450gr mushrooms

60ml/ or 4 tablespoon olive oil

1 large garlic clove

1  tablespoon chopped fresh rosemary

250gr dry white wine

Fresh rosemary sprigs to garish

1 dried red chilli crushed

Grated rind of 1 lemon

120ml olive oil

225ml black olives

30ml chopped fresh flat leaves parsley

1 lemon wedges to serve

Method

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

When cool remove the skin , halve the peppers and seed . Cut the fresh into sprigs lenghtwise and place them in a bowl and the garlic and basil . Add salt to cover with oil and marinate for 3-4 hours tossing occasionally .

Serve garished with more bay leaves .

Thickly slice the mushrooms and place it in a large bowl.

Heat the oil in a small pan and add the garlic and rosemary .

Add salt and pepper. Pour in the mushrooms . Mix well and leave to cool stairing occasionally . Cover and marinate overnight . Serve garished with rosemary . place the olives and heat for 3 minutes more. Tip in the bowl and leave to cool . Marinate overnight . Sprinkle the parsley over just before with lemon wedges .

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