Red pepper sauce recipe

Method

1. Heat the oven to gas 7, 220°C, fan 200°C. Put the peppers and garlic cloves onto a large baking tray and toss with the oil. Turn them all cut-side down and bake for 30 mins until lightly charred and soft. Remove the garlic cloves after 15-20 mins when soft and put in a large, covered bowl to steam. Add the peppers when they are cooked and allow to steam, covered, for 15 mins, or until softer and cool enough to handle.
2. Carefully peel the skin off the pepper and garlic and place into a food processor with the chickpeas and soft cheese and blitz until completely smooth.

• Tip: The sauce is versatile for all kinds of dishes – stir into pasta, rice, noodles or even serve as a dip with soldiers. If you want to bulk it out further, you could include cooked chicken, tofu or even bake into a tuna pasta bake with extra sweetcorn.

• See more Kids' meals and food ideas

• Freezing and defrosting guidelines

  Keep in the fridge for up to 3 days or freeze in portions for when you need it. Defrost in the fridge overnight or in the microwave. In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.

• When weaning your baby, introduce allergenic foods one at a time and not before 6 months.