Roast Red Pepper, Nettle, Rosemary & Honey Dip

I have an intrinsic love for anything doused in good quality olive oil. There is a verdant freshness that it brings to any dish it adorns. Paired with the sweetness of peppers, cooked until they surrender, herbaceous rosemary and peppery nettles. This dip is

My obsession. Try it with some Dandelion Fritters….


800g Red Peppers

2 Red Jalapeno Chillies

1 Red Onion, cut into wedges

2 Cloves garlic, minced

1 tsp Rosemary Needles, finely chopped

1 Handful Nettle leaves, stems carefully removed with gloves

1 tbsp Wildflower Honey

4 tbsp Good Quality Extra Virgin Olive Oil

1 tbsp Sherry Vinegar

Flaky Salt to Season


1. Preheat oven 220C. Lay the peppers, chillies and onion wedges on a large baking tray and drizzle with 1 tbsp Oil. Roast for 35-40 minutes or until charred and softened. Place the peppers and chillies into a bag and seal, the condensation will make the skins easier to remove.

2. When cool enough to handle, carefully peel away the skins, discard the stems and seeds and roughly chop the flesh.

3. Meanwhile bring a pan of water to the boil and blanch the nettles for 20 seconds to remove the stings. Drain and pat dry on kitchen paper.

4. Add the peppers, chillies, onions and all the remaining ingredients to a blender and blend to a puree. Taste and adjust the seasoning with salt and a little more vinegar if needed.

5. Just make sure you have something big enough to scoop copious amounts into your mouth…