Salt cod-stuffed friggitelli peppers with sherry- vinegar ketchup

To make the ketchup, heat the oil in a pan and cook the onion and garlic for 5 minutes until soft. Tip in the paprika, salt, sugar and tomato purée, and cook for 3 minutes. Add the vinegar and simmer for 5 minutes until you have a thick sauce-like consistency. Tip into a food processor and whizz until smooth.

Put all the salt cod ingredients, except the mashed potato, into a pan and gently cook over a very low heat for 30 minutes or until the cod flakes apart with little resistance. Cool slightly, then drain the cod, reserving the oil but discarding the aromatics.

Tip the mashed potato into a food processor with the salt cod. Pulse briefly then pour in 100ml of the olive oil in a slow, steady stream (this can also be done in a large bowl with electric beaters). Scrape into a piping bag with a 1cm nozzle.

Using a small sharp knife, cut an incision into each pepper from the stalk to the tip, remove the seeds and as many of the white ribs as possible, without breaking the skin. Pipe the peppers full with the salt cod mash.

Heat a barbecue or grill to high. Put the stuffed peppers straight onto the barbecue or onto a baking tray and under the grill for 3-5 minutes or until blistered. Serve with the sherry-vinegar ketchup.