Ingredients Jump to Instructions ↓

  1. 1 yellow pepper , sliced

  2. 1 red Scotch Bonnet chilli , finely sliced

  3. 1 garlic clove, crushed

  4. 2 tbsp caster sugar

  5. 1 tsp white wine vinegar

  6. 4 asparagus spears

  7. salt and freshly ground black pepper 2 slices white bread

  8. 2 tbsp olive oil

Instructions Jump to Ingredients ↑

  1. Preheat the oven to 180C/350F/Gas 4.

  2. Heat the olive oil in a frying pan and gently fry the yellow pepper, chilli and garlic for 1-2 minutes. Add the sugar and white wine vinegar and cook gently for 8-10 minutes, or until the peppers have broken down and the juices have become sticky.

  3. For the roasted asparagus, place the asparagus onto a baking sheet, drizzle over the oil and season, to taste, with salt and freshly ground black pepper. Place into the oven and roast for 8-10 minutes, until lightly charred and tender.

  4. To serve, heat a griddle pan and drizzle the bread with olive oil. Chargrill the bread on both sides.

  5. Serve the spicy pepper jam on the toast, topped with the roasted asparagus.


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