Place your red peppers into an ovenproof dish and put under the grill for 50 minutes

Turn every 10 minutes to cook evenly

Put the cooked peppers into a bowl and cover with cling film

Set aside to cool, and then peel, remove the pips and cut into slices

Lightly toast the cumin seeds in a dry frying pan

Heat the oil in the frying pan with the cumin seeds, over a medium temperature

Sauté the onions and garlic until soft, seasoning generously

Set aside to cool

Place all of the cooked ingredients together with the lemon juice into a blender

Blitz until smooth (or as smooth as you want it) and adjust the seasoning

Serve on top of pasta with gremolata to garnish