Method

1) Heat the oven to 200C/400F/Gas Mark 6. Roast the peppers and tomatoes on a baking tray for 20 to 30 minutes until the peppers have blackened and tomatoes cooked.

2) Put the peppers in a paper bag for ten minutes then peel, core and de-seed.

3) Skin the tomatoes and put in blender with peppers, olive oil and pimenton. Blend to a smooth puree.

4) Put in saucepan, add the creme fraiche, season and gently heat through. Serve.