Slow Peppers

3 bell peppers – 1 each, red, yellow & green, washed, de-seeded & finely sliced.
15 ml olive oil
15 ml honey
15 ml Vermouth
dash Worcestershire sauce
5 ml coriander
5 ml cumin
5 ml smoked paprika
1 star anise
Pepper & salt

Mix liquids & spices an pour into slow cooker. Add chopped peppers & toss to coat in liquid, cook on high for two hours, turn to low and go off and forget all about them for several hours.

When the aroma tantalises not alone you, but the dog and all the neighbours along the street, the peppers are ready.

Put warm peppers into a hot sterilised screw-top jar and seal immediately. Allow to cool before storing in the fridge.

Yield: 454g jar.