Sweet & spicy thyme-spiked chilli peppers
To make the dried pepper, preheat the oven to 100ºC/210ºF/gas ¼. Drain a 600g jar of roasted red peppers, pat dry with kitchen paper, rub with a little oil, tear in half, then lay on a tray lined with greaseproof paper. Leave to dry out in the oven for 4 hours, then remove.