Roasted red pepper & cashew dip

Step by Step

Step 1

Bring a kettle of water to the boil. Put the cashews in a heatproof bowl, cover with just-boiled water and set aside to soak for about 2 hours.

Step 2

Meanwhile, preheat the oven to 240°C, gas mark 9. Mix the peppers with 2 tsp oil (10ml) and ¼ tsp salt, then spread out on a parchment-lined baking tray. Roast for 15 minutes, stir in the garlic cloves, then roast for another 15 minutes until the peppers are soft and becoming dark and the garlic is golden-brown. Leave to cool completely.

Step 3

Drain the cashews and put them in a food processor with the roasted peppers and garlic, remaining 3⁄4 tsp salt, remaining 60ml oil, the cumin, pul biber (or chilli flakes), lemon zest and juice, and coriander. Season with black pepper and whizz until smooth, then spoon into a wide, shallow bowl. Scatter over the reserved coriander, extra pul biber (or chilli flakes) and a final drizzle of oil.