Peppers come from the capsicum family and are available all year round, but in the UK are at their peak during late Summer months. Often associated with Mediterranean cuisine, peppers in their red, orange, yellow and green varieties add a vibrancy and sweetness to many dishes, whether raw, roasted, stuffed or marinated.

This dazzling collection of pepper recipes includes William Drabble's griddled sea bass with provençal vegetables and basil oil, Pascal Aussignac's pan-fried hake with red pepper relish and Alfred Prasad's paneer and red pepper skewers.