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Roasted Red Pepper Shots




1 onion , roughly chopped

1 tbsp olive oil

3 garlic cloves , crushed

1 tbsp sugar

2 tbsp red pepper pesto

400g can peeled plum tomatoes

295g jar roasted red peppers

200ml vegetable stock

basil leaves for garnish


Fry the onion in olive oil for 8-10 min's, then add  the crushed garlic cloves, sugar and red pepper pesto and cook for 1-2 min's.


Tip in the plum tomatoes, drain and chop the roasted red peppers and add these too. Pour in the vegetable stock and simmer for 10 min's. Season, then blend until smooth with a hand blender. Cool. Freeze in freezer bags or a microwavable container.


To serve, defrost in the fridge overnight, then reheat gently in a pan, or microwave for a few min's, stirring often, until hot. Serve in shot glasses, garnished with basil leaves, if you like.


Serve & Enjoy...

Anna Garnier - A Taste Sensation

I have always believed in using seasonal produce because it tastes the best. Using the right cooking techniques and combining  flavours that compliment each other,  produces delicious food.


I enjoy cooking food that is warming and scrumptious as well as food that delights the eye (and nose)


Breakfasts of  warm blueberry and vanilla muffins,  freshly squeezed juices, creamy kedgeree, crispy bacon and gently fried little pink field mushrooms .....


Elevenses with freshly ground Columbian coffee, melting shortbread biscuits....


Scented China or Indian Teas served with the  lightest scones and jams, Victoria sponge,   cucumber  and marmite sandwiches.


Lunches, buffets and bowls, smart dinners and canapé parties, are all catered for.


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