Sweet peppers.

Sweet peppers are the big, blocky peppers with thick walls and no heat at all. Green ones taste fresher and a little grassy. Red and yellow ones have been left on the plant longer, and they're sweeter and softer. Raw, they're crisp and full of juice. Cooked, they turn silky and the sweetness comes forward. A few strips add colour and crunch to a Thai stir fry without making it hotter, which is handy at a table where not everyone eats chilli.

Ways to use it

• Cut into strips and stir fry with chicken, cashew nuts or sweet and sour sauce.
• Slice thinly into a salad or a sandwich for crunch.
• Roast or grill them whole until the skin blackens, then peel and dress with oil and a pinch of salt.
• Halve, take out the seeds, and stuff with minced pork or rice before baking.
• Dice small into fried rice or an omelette.

Storing it

Keep the peppers whole and unwashed in the fridge's vegetable drawer, and use them within a few days. A firm, glossy skin means a fresh pepper. Once the skin wrinkles or soft spots appear, cook it soon. Wash under running water just before cutting, then remove the stem, seeds and white ribs.

Where it comes from

Grown to certified organic standards. The certificate for each lot is shown when you trace your pack.

Every pack will carry a lot code. Enter it on the Trace your pack page and you will see the farms in that lot, the harvest date and the certificate.