To make about half a litre of sauce, wash 5-6 red capsicums and place in a baking dish. Add 10 cloves of unpeeled garlic, sprinkle with extra virgin olive oil and place in a preheated oven at 240C for 15-20 minutes until the skins blister. Remove and cool the capsicums in a plastic bag; it will make them easier to peel.

Once peeled and seeded, place them in a food processor. Peel the garlic and add to the capsicums. Toast 1 tsp of cumin seeds in a pan until they start popping. Put them in a mortar with 1 tbsp of paprika and a 1/2 tsp each of peppercorns and sea salt and grind until fine. Place in the food processor with the capsicum and garlic and add 3 anchovy fillets, 5 tbsp of olive oil and 1 tbsp of lemon juice. Blend until smooth, adding more salt if necessary.

Serve with grilled vegetables, grilled or roast lamb or use instead of butter on sandwiches.