I fancied a quick snack so I raided the fridge. I had lots of leftover bits. What most interested me was feta left over from the risotto recipe and a big bag of orange baby peppers that needed to be used before they went bad. So, I roasted the peppers, we don’t have a gas cooker so I brushed them with olive oil and put them under the grill until they went black, then turned them around and did the other side. Don’t be afraid to completely burn them, the flesh is protected by the skin underneath. When blackened all over I placed them in a plastic bag and into the fridge to cool. Doing this ensures that they sweat and makes it much easier to peel their skin off. Once cool (takes half an hour or so) I peeled them and chopped them into strips and mixed them with crumbled feta. I left them in the fridge for a half an hour or so to allow the flavours to mingle. You could add honey to make it even sweeter but this was just perfect so once the half hour was up I spread them on toasted pita bread drizzled with a little olive oil. Yum!