Preheat oven as hot as it’ll go, using the combi steam setting. Mine gets to 230°C/450°F – if yours is different you’ll just want to scale your cooking time up or down a bit to suit. If you have variable steam settings, choose 60%. If not, doesn’t matter! Just choose combi steam at the hottest temperature and let the oven figure out the humidity.
Place the peppers into a small pan (I love my pictured 1/3-size stainless steel gastronorm pan for this). If you’re roasting a larger quantity, use a larger pan. The idea is to have the peppers fitting fairly snug in the pan, but with a little room for airflow between each one.
Once the oven is hot, place the pan in the oven and cook the peppers, turning once or twice, until the flesh is softened and they’re starting to get black blisters on the skin. In my oven this takes anywhere from 15 to 25 minutes.
Remove the cooked peppers from oven and allow to cool until you can handle them, then slip the skins off and scrape the seeds out from the middle. Carefully pulling out the stem usually brings most of the seeds along with it, leaving just a few to be scraped out with the back of a knife. You might be tempted to wash the seeds off the flesh, because they can be a bit slippery to get rid of – don’t do this, as you’ll lose all the fabulous flavour and render your roasted peppers watery and bland.
If you’d like to store your roasted peppers, they’ll keep, covered, in a container in the fridge for a couple of days. To store them for longer, pack them tightly into a jar and completely cover the top with a layer of olive oil before putting the lid on. They’ll keep like this for a couple of weeks.