This Syrian-Turkish dip-spread is so full of intense flavour, it’s ridiculous. It’s not hard to make but, lest you think charring and peeling capsicums is tedious, it’s their exact sweet, smoky flavours that make this so amazing. So don't be tempted to skip this step. If you have a gas cook-top, just hurl your capsicums straight on the flame whole, then turn them regularly so they char all over. Alternatively, char them over a hot barbecue, or under the oven grill. They won’t taste so smoky in this last scenario, though but if that’s the way you need to cook them, all good. We like muhammara  scooped up with bread or as an accompaniment to lamb, with a simple leafy salad and crunchy roast potatoes alongside. Please don’t use shitty supermarket bread in this recipe; find some that actually goes stale and doesn’t smell of additives and sadness.

MAKES ABOUT 3 CUPS (You can easily halve the recipe)

1kg (about 4 large) red capsicums

80g day-old bread (about 2 slices) crusts removed and torn into small pieces

60ml (¼ cup) extra virgin olive oil, plus extra, for drizzling

150g (1½ cups) walnut halves, coarsely chopped

2 cloves of garlic, chopped

1 tsp dried chilli flakes, or to taste

1½ tsp ground cumin

4 tsp tomato paste

2 tsp lemon juice, or to taste

2 tbsp pomegranate molasses

1½ tsp caster sugar

Cook the capsicums directly over a gas flame or on a charcoal-fired barbecue on medium-high heat, turning often, for about 10-12 minutes or until the skin is blackened. Transfer to a bowl, cover with a tea towel and stand until cool.

Using your hands, remove the skin and seeds, wetting your hands periodically to make this easier. Combine the capsicum in a food processor with all the remaining ingredients except the pistachios, then process until a coarse paste forms.

Season with sea salt and freshly ground black pepper. Transfer to a bowl, cover with plastic wrap and refrigerate for 8 hours or overnight for flavours to develop. Bring muhammara to room temperature before serving, drizzled with extra olive oi. Muhammara will keep, in an airtight container in the refrigerator, for 4-5 days