Recipes   Complete the Antony Worrall Thompson cooking experience with these tasty, mouth watering dishes. Here is just a small sample of the type of cooking you could be preparing on your new oven and hob. www.awtonline.co.uk www.micromark.co.uk © Micromark 2008		Home | Products | Recipes | Club | Contact | Trade   Roasted Peperonata | Toad in the Sky | Crab & Asparagus Fettuccine | Rice Pudding         ROASTED PEPERONATA   “A great salad from Apulia in southern Italy, which can be served as part of an antipasti selection. I’m not keen on pepper skins, so I’ve slightly adapted this classic dish.”   Preparation and cooking: about 1 hour   Serves: 4-6   350g (12oz) celeriac, peeled 3 onions, sliced 2 tablespoons extra virgin olive oil 4 cloves garlic, finely chopped 3 roasted red peppers, skinned, seeded and sliced 3 roasted yellow peppers, skinned, seeded and sliced 3 plum tomatoes, skinned, seeded and diced 4 anchovy fillets, diced 1 hot fresh chilli, finely diced 25g (1 oz) baby capers, rinsed 6 basil leaves, ripped 3 tablespoons chopped flat-leaf parsley 1 tablespoon balsamic vinegar Salt and ground black pepper In a large frying pan cook the onion in the olive oil with the garlic until the onion has softened without colour, about 8 – 10 minutes. Add the pepper slices, tomato, anchovy, chilli and capers and cook for a further 10 minutes. Fold in the basil, parsley and balsamic vinegar, then season to taste. Serve hot or at room temperature. Appliance: Oven and Hob