Roast red pepper paté

Here is a starter that’s great for carnivores and vegetarians alike. This recipe has to be one of my favourites as it’s easy and so scrumptious! Also you can serve it on anything too because it is so versatile. So if you are hosting a small get-together, a cocktail party or even a dinner, this simple canapé recipe will make you seem like a domestic goddess.

Ingredients:

• 2 Red peppers, de-seeded and roughly chopped into large pieces 
• 1/2 tbsp olive oil 
• 1 tsp granular Canderel Yellow
• ½ red onion, roughly chopped 
• Pinch of chilli flakes  
• 1 garlic clove, grated 
• 1 tbsp low fat cream cheese 
• Small handful fresh basil leaves, torn

Before you begin:

• Serves 24 people
• Preparation time: 15 minutes plus cooling and freezing
• Baking time: 30 minutes 
• Per serving: 33.6 kJ

Step by step:

1. Preheat oven to 200°C. Put the peppers and onion in a roasting tin, spreading them out so they have plenty of room and they roast rather than steam. Drizzle over the oil, sprinkle with the Canderel Yellow and a pinch of sea salt and some freshly ground black pepper. 
2. Using your hands tumble it all together. Roast for 20 - 30 minutes, until the peppers are soft and beginning to char very slightly. 
3. Allow to cool for a few minutes and tip it into a food processor. Then add the chill flakes, garlic and cream cheese and whiz until smooth. 
4. Add the basil leaves and whiz briefly until it is flecked. Taste and adjust seasoning as needed. Serve on mini toast rounds or mini bruschetta. Top with a small basil leaf for serving. 

Tip: If you have any leftover you can stir it into a pasta sauce