Red pepper

Halve it and remove the stalk and seeds, then place it cut-side down under a hot grill until the skin is blackened and blistered. Cover it in a bowl for about 10 minutes; the steam loosens the skin so you can peel it off.

Yes. Slice the flesh into strips for salads, sandwiches or dips; the pale inner ribs are edible too, though they can taste slightly bitter. The seeds are also edible but are usually removed because they add little and can be fiddly.

Keep it dry and unwashed in the fridge’s vegetable drawer, where it should stay crisp for about a week. Once cut, wrap it or place it in a sealed container in the fridge and use it within a few days.

Yes. Remove the stalk, seeds and ribs, then slice or dice the pepper and freeze it in a sealed bag. It can go straight from the freezer into soups, stews and stir-fries, though thawed pepper is softer and less suited to salads.

It works well in ratatouille, fajitas, pasta sauces and vegetable soups. For a quick side, toss strips with oil and roast at 220 °C for about 20–25 minutes, turning once, until tender and browned at the edges.

Choose one that feels heavy for its size, with taut, glossy skin and a firm green stalk. Avoid peppers with soft patches, wrinkles or damp, mouldy spots.

No. Red pepper usually means the mild, sweet pepper eaten as a vegetable; red chilli pepper is much hotter and is used in smaller amounts for heat. Red pepper has 29 kcal per 100 g, while red chilli pepper has 26 kcal per 100 g.