Ingredients - Serves 4

1 Large ripe Red Pepper
1 Large head of Broccoli
2 Sticks Celery
1 Large Carrot
1 Leek
1 Medium Onion
1 Piece Lemon Grass
3 Centimetres Ginger
1 Hot Chilli Pepper
3-4 Cloves Garlic
50g Creamed Coconut
1 Lime
1 to 1 ½ Pints Water
A little Vegetable Oil

Method

• Cut the pepper in half, deseed and remove the stalk.
• Rub with oil and season with a little salt and pepper.
• Roast in a moderate oven for 10 to 15 minutes until soft but not coloured.
• Meanwhile, chop the onion, leek, celery and carrot and sauté gently in a little oil.
• Put the garlic, ginger, chilli and lemongrass in a blender, with the juice and zest of the lime and blend to a paste.
• Add this paste to the onion mixture and carry on cooking until soft.
• Add a pint of the water and turn up the heat.
• Roughly chop the broccoli and add to the pan.
• Once it is boiling, allow to cook for 5 minutes and then add the creamed coconut and the roast pepper.
• Blend and season to taste.
• It should be about the same consistency as double cream. If it is too thick add more water and reheat.

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