Zarangollo extremeño (fried potatoes with roasted red peppers and garlicky tomato sauce)

Cut two red bell peppers into large pieces, cutting around the seeds.

Slice an X on three tomatoes; slit eight garlic cloves and wrap them in foil.

Arrange on a parchment-lined baking tray in a single layer, peppers skin side up; drizzle a little olive oil over the peppers and tomatoes.

Roast in a preheated oven on the bake-and-broil setting at 210C (410F) about 30 minutes.

Put the vegetables in a large bowl, cover with a plate and leave 20 to 30 minutes until cool enough to handle; the trapped steam makes them easy to peel.

Heat a large fry pan over medium heat with a generous cup of extra virgin olive oil.

Slice three peeled medium potatoes into quarter-inch rounds.

Add the potatoes gently to the hot oil and fry, moving them every 3 to 4 minutes so they cook evenly, 20 to 25 minutes until cooked through and a toothpick goes in easily.

Peel the roasted peppers and cut them into thin strips.

Peel the tomatoes and garlic into a food processor with 2 tablespoons of olive oil, half a tablespoon of sherry vinegar, sea salt and black pepper; run 30 seconds to a minute until a creamy sauce.

Lift the potatoes onto a wire rack over paper towels to drain and season with sea salt.

Strain the leftover oil through a fine sieve to reuse.

Plate the potatoes, top with the pepper strips and the garlicky tomato sauce, and garnish with fresh parsley.