Muhammara

1: Preheat the oven to 200°C fan / 428°F. Place the red peppers on a baking tray and bake for 35 minutes until charred and black.

2: Add the walnuts and cumin seeds to a pan on medium heat and toast for 5 minutes until fragrant. Reserve some cumin seeds for decoration, then add the walnuts and cumin seeds to a food processor along with breadcrumbs, olive oil, pomegranate molasses, chilli flakes, garlic, lemon juice, and a big pinch of salt.

3: Remove the red peppers from the oven and leave them to cool until they are okay to touch. Peel and discard their skins. Tear the peppers in half and remove the tops and seeds. Add the flesh to the food processor and process everything until smooth.

4: Transfer the Muhammara to a serving dish and top with extra olive oil, salt, cumin seeds, and chopped parsley.