Preheat the oven to 200C fan/gas 7. Put the peppers and tomatoes into a roasting tray, drizzle with 1 tablespoon of the olive oil and season. Remove one garlic clove from the bulb for the gremolata and set aside. Cut the top off the remaining garlic bulb, drizzle with olive oil, season and wrap in foil. Add to the tray and roast for 25–30 minutes until the peppers are tender and the tomatoes are bursting. Set aside to cool slightly, then transfer into a blender, squeezing the garlic cloves out of their skins. Blitz to a smooth sauce. Season. For the gremolata : put the parsley and chilli in a bowl. Finely grate in the reserved garlic clove. Grate in the lemon zest and season. Set aside. Place the onion into a large, deep frying pan with the remaining tablespoon of olive oil and a pinch of salt. Cook over a medium heat, stirring regularly, for 8–10 minutes until soft. Meanwhile, add the saffron or paprika to the hot stock. Tip the rice into the pan, stir and toast for a minute or so, then pour in the white wine. Once absorbed, add a ladleful of stock. Cook, stirring regularly, adding more stock when needed, until the rice is tender with a slight bite. This will take about 20–25 minutes. Once the rice is tender, stir in the sauce, cheese and butter, squeezing in lemon juice to taste. Spoon into bowls, top with more cheese and gremolata, and finish with a drizzle of olive oil.

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Sunshine risotto

Q: You will need

Yellow peppers 3, chopped into chunks Yellow cherry vine tomatoes 250g, taken off the vine Extra virgin olive oil 2 tbsp, plus extra for drizzling Garlic bulb 1 Parsley about 30g, finely chopped Red chilli 1, finely chopped Lemon 1, zest and juice Brown onion 1 (or 2 banana shallots), finely chopped Saffron threads a generous pinch (or a small pinch of smoked paprika) Just-boiled vegetable or chicken stock 1.2 litres Risotto rice 300g White wine 250ml Pecorino or parmesan (or vegetarian alternative) 50g plus extra to serve, grated Salted butter 50g Sea salt and freshly ground black pepper

Like summer in a bowl. Delish.

Sophie Godwin, author of I’ll Cook! shares her recipe for sunshine risotto

Serves 3-4

Oven temp 200C fan/gas 7

You will need

Yellow peppers 3, chopped into chunks
Yellow cherry vine tomatoes 250g, taken off the vine
Extra virgin olive oil 2 tbsp, plus extra for drizzling
Garlic bulb 1
Parsley about 30g, finely chopped
Red chilli 1, finely chopped
Lemon 1, zest and juice
Brown onion 1 (or 2 banana shallots), finely chopped
Saffron threads a generous pinch (or a small pinch of smoked paprika)
Just-boiled vegetable or chicken stock 1.2 litres
Risotto rice 300g
White wine 250ml
Pecorino or parmesan (or vegetarian alternative) 50g plus extra to serve, grated
Salted butter 50g
Sea salt and freshly ground black pepper

Method

Preheat the oven to 200C fan/gas 7.
Put the peppers and tomatoes into a roasting tray, drizzle with 1 tablespoon of the olive oil and season.
Remove one garlic clove from the bulb for the gremolata and set aside. Cut the top off the remaining garlic bulb, drizzle with olive oil, season and wrap in foil. Add to the tray and roast for 25–30 minutes until the peppers are tender and the tomatoes are bursting. Set aside to cool slightly, then transfer into a blender, squeezing the garlic cloves out of their skins. Blitz to a smooth sauce. Season.
For the gremolata: put the parsley and chilli in a bowl. Finely grate in the reserved garlic clove. Grate in the lemon zest and season. Set aside.
Place the onion into a large, deep frying pan with the remaining tablespoon of olive oil and a pinch of salt. Cook over a medium heat, stirring regularly, for 8–10 minutes until soft. Meanwhile, add the saffron or paprika to the hot stock.
Tip the rice into the pan, stir and toast for a minute or so, then pour in the white wine. Once absorbed, add a ladleful of stock. Cook, stirring regularly, adding more stock when needed, until the rice is tender with a slight bite. This will take about 20–25 minutes.
Once the rice is tender, stir in the sauce, cheese and butter, squeezing in lemon juice to taste. Spoon into bowls, top with more cheese and gremolata, and finish with a drizzle of olive oil.

You will need

Method

Preheat the oven to 200C fan/gas 7.
Put the peppers and tomatoes into a roasting tray, drizzle with 1 tablespoon of the olive oil and season.
Remove one garlic clove from the bulb for the gremolata and set aside. Cut the top off the remaining garlic bulb, drizzle with olive oil, season and wrap in foil. Add to the tray and roast for 25–30 minutes until the peppers are tender and the tomatoes are bursting. Set aside to cool slightly, then transfer into a blender, squeezing the garlic cloves out of their skins. Blitz to a smooth sauce. Season.
For the gremolata: put the parsley and chilli in a bowl. Finely grate in the reserved garlic clove. Grate in the lemon zest and season. Set aside.
Place the onion into a large, deep frying pan with the remaining tablespoon of olive oil and a pinch of salt. Cook over a medium heat, stirring regularly, for 8–10 minutes until soft. Meanwhile, add the saffron or paprika to the hot stock.
Tip the rice into the pan, stir and toast for a minute or so, then pour in the white wine. Once absorbed, add a ladleful of stock. Cook, stirring regularly, adding more stock when needed, until the rice is tender with a slight bite. This will take about 20–25 minutes.
Once the rice is tender, stir in the sauce, cheese and butter, squeezing in lemon juice to taste. Spoon into bowls, top with more cheese and gremolata, and finish with a drizzle of olive oil.