Method
Heat oven to 200 C, 180 C fan, 400 F, gas 6. Place the onion and pepper in a roasting tin, drizzle with 1 tablespoon of the oil and season well. Roast for 30 minutes, until the veg is slightly blackened and caramelised.
About 10 minutes into the cooking time, boil the potatoes in seasoned water for 15 to 20 minutes, until tender. Drain, allow to cool very slightly and combine with the roasted veg, the rest of the olive oil and all the other ingredients. Season well. Serve warm, or leave in the fridge overnight, then allow to come back to room temperature before serving.
Ingredients
- 1 red onion, cut into wedges
- 1 red pepper, cut into chunks
- 3tbsp olive oil
- 500g (1lb 2oz) new potatoes, halved if large
- zest and juice 1 lemon
- 2 sprigs rosemary, leaves removed
- 1 to 2tbsp small (nonpareille) capers, drained and rinsed
-
Chocolate and hazelnut rouladeThis chocolate and hazelnut roulade comes with an optional Baileys Irish cream liqueur filling for an extra, festive twist
-
Baileys CheesecakeThis no-bake Baileys cheesecake is so easy to make and perfect for cream liqueur lovers, plus it takes just 40 minutes to prepare
-
Chocolate torte with Baileys cream and salted pralineServe this rich Chocolate torte with Baileys cream and salted praline for a festive dessert that makes a popular alternative to Christmas pudding
-
Flower specialist reveals why a potato is all you need to establish a thriving rose gardenThis simple gardening hack is a great way to grow glorious roses
-
Monty Don shares his unique 'July potato ritual' for a guaranteed healthy harvestThe gardening guru has revealed his potato harvesting ritual and its surprising link to his birthday
-
Charlotte Hawkins' lemon jumper is fun, fruity and making its way into our wardrobeCharlotte Hawkins has shown that polka dots and stripes aren't the only patterns we could be wearing to add brightness to spring outfits
