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These savoury red pepper tuiles by Tom Aikens are made without flour or ground nuts, allowing the flavour of the roasted red peppers and herbs to shine through. An impressive show-stopping canapé that looks as good as it tastes.
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Cook in the oven for approximately 30-40 minutes or until all of the ingredients are well roasted
5
Remove the rosemary stalks and any thyme twigs, then place into a blender and purée to a very fine texture. Pass through a fine sieve and leave to cool
6
To make a sugar syrup, combine the sugar and water in a pan. Place over a medium heat, stirring constantly, to completely dissolve the sugar before the mixture begins to boil. Heat gently until the mixture starts to thicken, remove from the heat and leave to cool
1 tbsp of sugar
1 tbsp of water
7
To make the tuiles, add the syrup, glucose, lemon juice and salt to the red pepper purée. Spread the purée very thinly onto a plastic mat and place into the oven at 85-90ºC/Gas mark 1/4 for about 2 1/2 hours
Tom Aikens is one of the most creative and talented chefs Britain has ever seen, with a restaurant empire to match.
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Red pepper tuiles
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