Roasted pepper aioli

This dish has been inspired by Spanish produce from Brindisa. Brindisa is a tribute to the people who create the remarkable cheeses, hams, meats,fish, and a huge selection of other ingredients. A wholesale business providing hundreds of different products to many of the country’s finest restaurants, delis and food halls.

View the recipe card here


Serves 4.

5 tbsp Brindisa Navarrico Piquillo Peppers
2 garlic cloves
1 lemon
1 medium egg
Olive oil
Pinch of salt

Adults need around 2000Kcal/8400kJ a day
Typical values per portion: Energy 387Kcal/1618kJ

  1. Wrap the garlic cloves in foil with splash of oil and a pinch of salt, bake at 180c for 30-40 minutes or until soft.

  2. Squeeze the garlic from the cloves and blend with the lemon juice, egg, peppers and salt.

  3. Slowly incorporate the olive oil to make a thick emulsion and check seasoning.