I've been so busy that I hadn't previously noticed that there's already a good crop of peppers at Haddock's (and even one big aubergine!).
I planted 3 types this year; ordinary bell peppers, long thin ones (not hot), and a few fiery chilli peppers (very hot). All three are now producing.
The long thin ones are my favourites, the variety (above) is called Doux Long des Landes. I fry them whole in olive oil with a tiny splash of white wine and a pinch of gros sel as a 'tapas' type snack. We eat them tepid, when they become tender and unbelievably delicious. Sometimes if they're big enough I stuff them with a garlicky cream cheese, and I also bung them whole into curries.
This chicken curry (below) was the ideal location for a few. They are the perfect accompaniment for a dark brooding earthy curry made with plenty of garam masala, and ground cumin/coriander.
Another of Summer's little treasures.