Piquant peppers

Normally I'd do a full ingredients breakdown, but it's not really necessary as this is a really simply recipe.  You'll need a medium-small flat roasting pan.  Slice a large onion (enough to layer a single layer on the floor of the pan), sprinkle a tbsp of Olive Oil, then 1/2 tsp of ground Cumin, 1/2 tsp of ground Coriander.

Take 3 bell peppers, de-seed them and cut them into thin lengthwise strips and lay them evenly on the onion.  Then sprinkle a tsp of Balsamic vinegar, a tsp of Lea & Perrin's Worcestershire Sauce and a tbsp of Olive Oil on that, grind a goodly amount of black pepper over this.  Then put a couple of layers of foil across the pan so that it is effectively sealed.  Put this into the middle of an oven on it's lowest setting.  On mine it's called Miser...  No comments, please! for about 3 hours.  Then after that loosen the foil (make sure the roasting tray is on a bigger tray), put the trays on the top shelf and turn the gas up to GM8 for about 20-30 minutes.

You can serve it hot or put the contents into an air-tight jar and use it effectively as a condiment or pickle.  I love this; minimum of effort but a really versatile result.