1. Preheat the oven to 200 °C/400F/Gas 6. Roast the peppers on a baking tray for 20 minutes, turning once after 10 minutes. Leave to cool.

2. Remove skins, stalks and seeds. Cut peppers into large pieces.

3. Mix the oil and vinegar together in a jug. Pour this mixture into the bottom of a vlean, sterilised jar and fill with the peppers in layers of alternating colour (photo shows three layers - green bottom, red middle, yellow top - in a square, clamp-top jar). Finish with a layer of oil to cover the peppers completely and seal.

sandwich into an instant treat and make a much appreciated gift for friends, too. Makes 1 x 450g (1 lb) jar, plus extra Preparation: 10 minutes Cooking: 20 minutes Calories/fat per jar: 2, 075 cals / 63g Cost per jar: £3.85