Yesterday a friend and I took part in the Cycling Weekly Sportive, over the gorgeous Surrey Hills - it was a fantastic route, with rain only at the beginning and hills all the way through! But having booked for the 77 miler, we decided early on that the 'Fun' ride was more our style, so after 30 miles we headed off to one of the pubs we had passed earlier for a spot of lunch.
The Dolphin in Betchworth turned out to be a real find - their fish pie was the best I have had in a long time, and was served with great fresh vegetables. We had intended to finish off with bread & butter pudding, but alas were both too full!
Obviously by the time I got home I was hungry again, and was still in summer mood, as by then the sun had well and truly come out. And what I really fancied was a summery dish of peppers - basic good ingredients simply cooked - delicious.
Peperonata
Serves 4
3 tbsp olive oil
2 cloves garlic, peeled and sliced
2 medium onions, peeled and sliced
4 red peppers, deseeded and cut into 1 cm slices
350g ripe tomatoes, roughly chopped
small handful basil leaves, torn
· 1. Heat the oil in a medium pan and sauté the onion and garlic for 1 -2 minutes.
· 2. Add the red peppers and cook for a further 10 minutes before stirring in the chopped tomatoes.
· 3. Continue to cook for 20 minutes, until the peppers have softened.
· 4. Stir in the basil and serve, sprinkled with lots of freshly milled black pepper.
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