Smoked peppers, shallots and tomatoes with oregano

This is simply a selection of grilled peppers, firm-fleshed tomatoes and sweet shallots that’s perfect with my Florentine-style steak. Use plenty of oak wood chips if you want to create a super-smokiness. I tend to make a good amount of this and store it in jars in the fridge, as the flavour only improves over time – just transfer the marinated vegetables to Kilner-style jars, then seal and keep in the fridge for up to 4 weeks.

Serves 4–6

You’ll also need some oak chips, if you want an extra-smoky flavour

3 medium red (bell) peppers

3 medium yellow (bell) peppers

3 banana shallots, cut in half, skin intact

3 plum tomatoes, cut in half

3 Tbsp extra virgin olive oil

2 Tbsp balsamic vinegar

2 tsp oregano leaves

Light the barbecue and set for direct/indirect cooking. If you want to boost the wood-smoke flavour, sprinkle a handful of oak chips over the charcoal.

Place the whole peppers on the grill in the indirect heat zone, along with the shallots, skin-side down. Place the tomatoes, skin-side down, in the direct heat zone. Close the lid of the barbecue and cook for 5 minutes before turning all the vegetables over and adding another handful of wood chips. Close the lid and cook for 5–6 minutes or until the peppers and shallots have started to soften and the tomatoes have caramelized. Remove the tomatoes from the grill and set aside. Continue to cook the peppers and shallots until they are soft.

Transfer the peppers to a bowl, cover with cling film and leave to steam for 10 minutes. Peel off the skins and discard the seeds, then slice the peppers into rough strips. Peel the shallots and cut each one into 3 or 4 pieces. Place the peppers, shallots and tomatoes in a bowl and add the olive oil, vinegar and oregano. Stir gently to coat the vegetables in the oil and vinegar, then leave to marinate in the fridge for at least 4 hours.

Bring to room temperature before serving.