Muhammara

2 red bell peppers

35 g fresh breadcrumbs

1 tsp lemon juice

1 tablespoon molasses

1 tsp ground cumin

1/2 tsp chilli flakes

1 small garlic clove, crushed

1 tablespoon tomato paste

35 g walnuts

1 tbsp olive oil, plus extra to finish

Salt

Heat the oven to 200C. Put the peppers on a tray and roast for 30-35

minutes, turning occasionally, until they are cooked and the skin is

blackened. Put the peppers in a bowl, cover with cling-film and, once

cool enough to handle, peel and discard the skin and seeds.

Place the rest of the ingredients in a food processor. Pulse until desired

texture. Place in serving bowl. Drizzle with a little olive oil.

Serve at room temperature.