Paste of Birds Eye Chillis

200 g Birds Eye chillis, topped, but not deseeded
Pepper
extra virgin olive oil
1 garlic bulb, unpeeled, cut in half

1. Select a roasting tray to accommodate all the chillis and garlic in one layer. Season with pepper and drizzle with olive oil.

2. Cook in a preheated oven at gas mark 7 (220 °C) until the chillis have browned. Turn and reduce heat to gas mark 4 (175 °C) and roast until the chillis and garlic have softened.

3. Remove the peel from the garlic. Transfer everything to a beaker (for use with handheld blender) or food processor and blend.

4. Transfer to a sterilised jar or bowl and cover with a thick layer of olive oil to seal. Keep in the fridge until ready to use. Stir in the oil before serving.

Any remaining past can be topped with oil and kept in the fridge for a few days.