I had a request for a sweet red pepper spread and for a Nando’s sauce (follows below).

I haven’t tried the authentic Nandos but cooked up these two at the weekend and hope you’ll like them. Both have no added fat – you can add or subtract chilli, spices and herbs at your pleasure.

Kit you'll need

2 red peppers – halved and seeds and pith removed
2 tins chopped tomatoes
1 tsp garlic flakes
½ tsp chilli powder
1 level tsp paprika
1 level tsp cinnamon powder
pinch of sugar
1 tbsp balsamic vinegar

Spoons
Saucepan
Blender

Step by step instructions

- Place the red pepper halves on a grill pan, cut side down and grill for a few mimutes until they start to sizzle and the skin starts to turn black.
- Allow to cool then remove any charred skin from the peppers and place the flesh in the saucepan.
- Add the remaining ingredients and cook uncovered over a low heat for about 10 to 20 mins until most of the liquid has evaporated. Stir once or twice whilst cooking.
- Blitz in blender for a smooth sauce or leave chunky if you prefer. Use it hot or cold, it will be thick enough to spread or use as a sip.
- If you want it thicker, just cook a bit longer until all of the tomato juice has evaporated.