Roasted Red Peppers



We’ve just been given the most amazing red peppers by some friends who grow vegetables over in. They are massive and full of flavour so I’ve been experimenting with different methods for roasting them.

Roasting Red Peppers in the Air Fryer


  1. Cut the peppers into 1cm thick strips.
  2. Put the strips directly in the air fryer basket and AIR FRY at 200ºC for 20 minutes.
  3. Open the drawer every 10 minutes and drain off the liquid. You can use this in other dishes and is good added to soup.
  4. At the end of the cooking time, drain off any remaining liquid and toss in some oil in a bowl.
  5. Put back in the air fryer and AIR FRY for a further 20 minutes at 200ºC.
  6. After 10 minutes, open the drawer and put the pepper slices back in the bowl with the oil from the drawer. Toss well before returning to the drawer for the rest of the cooking time.
  7. Season with salt and pepper and leave in air fryer with the drawer closed until needed.


Chinese-style Red Cabbage

cortijoblog chinese-style red cabbage


This is a basic recipe for preparing red cabbage. It is also possible to add some chopped ginger and garlic to the sesame oil before adding the cabbage and then sprinkling some sesame seeds over before serving.

chinese-style red cabbage

Chinese-style Red Cabbage

This is a quick and easy recipe for preparing red cabbage.


  • Red cabbage, finely shredded
  • sesame oil
  • soy sauce
  • salt


  1. Heat the sesame oil in a sauté pan.
  2. Add the cabbage, season with salt and toss well
  3. Add a splash of water and cover the pan with a lid.
  4. Cook on a high heat for 5 minutes.
  5. If you like your cabbage slightly crunchy, remove from the heat but if you like it softer, lower the heat and cook for a further 5 minutes.

Spicy red pepper soup

red pepper soupINGREDIENTS:
1 large onion, roughly chopped
2 large red peppers, roughly chopped
1 large red pepper, finely shopped
400g tin chopped tomatoes
chilli powder
spicy paprika
salt and pepper
vegetable stock
1 carton Greek yoghurt

Heat some olive oil in a saucepan or pressure cooker and soften the onion. Add the roughly chopped red pepper and fry for another 5 minutes or so.

Sprinkle over the chilli powder and the paprika and stir will.

Pour over the tomatoes and fry for another 5 minutes or so before adding the vegetable stock. Season with salt and pepper.

If using a pressure cooker, bring to pressure and cook for 15 minutes. If using a normal saucepan, simmer for 30 minutes.

Remove the lid and blend the soup. Add the finely chopped red pepper and cook for a further 10-15 minutes. Stir in the Greek yoghurt.