members recipes

Just when peaches are at their peak and all around the countryside farmers are out picking their beautifully ripe and juicy produce, the jewelled colours of the red and yellow peppers are spilling over on the market stalls and their prices are at their lowest.
What better way to celebrate the middle of summer than combining these two into a mouth-watering combination of sweet flavours that work so well with the saltiness of the pancetta and pecorino.

Ingredients
2 large red and 2 large yellow peppers

10tbs extra virgin oil

2 large ripe peaches

1 tbs chopped fresh rosemary

8 slices pancetta

2 tbs freshly shaved pecorino

coarse sea salt and black pepper

extra oilve oil to drizzle

rosemary sprigs to garnish

Method
Pre-heat oven to gas mark 4, 350°F (180°C)
Start by cutting the peppers in half and removing all the seeds and white pith but leave the stalks attached for decoration. Place in a shallow baking, season well with salt and pepper and drizzle 1 tablespoon olive oil over each half. Place in the oven on a high shelf to roast for about 35 minutes.
Meanwhile cut the peaches in half and remove the stones and then cut each half into quarters. Toss the peaches in the remaining oil and rosemary. After 35 minutes remove the peppers, from the oven and place 2 peach slices in each pepper half. Drape a
slice of pancetta around the peaches and season with salt and pepper.
Place back in the oven for another 15 minutes and then remove from the oven to cool for about 5 minutes.
Serve 1 red and 1 yellow pepper half per person, pour over the juices from the tin, drizzle over a little olive oil and sprinkle with the shaved pecorino cheese. Garnish with a couple of sprigs of rosemary and serve with crusty bread.
Serves 4