You can make this recipe with less garlic but the whole bulb garlic just lends itself to being used in abundance.
4 sweet red peppers
1 whole bulb garlic
1 tsp fennel seeds
freshly ground black pepper
approx. 1 tbsp balsamic vinegar
extra virgin olive oil
1. Half the peppers lengthways and deseed. Season cut side up with pepper and salt. Peel and coarsely grate the garlic.
2. Scatter the garlic and fennel seeds in a roasting tray, place the peppers on top cut side down, season with more black peppers and drizzle with olive oil and balsamic.
3. Cook at 200-220 °C/gas mark 7 for 20-30 minutes. Leave to cool for a few minutes, then zap in a food processor or with a hand blender adding another tablespoon of olive oil.
sterilised screw top jar covered with oil for up to four weeks in the fridge.