This month’s recipe

Harissa beef with roasted tomatoes and peppers

Food editor, stylist and author Angela Boggiano and her photographer husband, Craig Robertson, owners of At The Kitchen In Cheadle Hulme, share their delightful late-summer recipe with us

This is a fantastic late summer dish that uses up the best of the tomatoes and peppers, and is perfect for serving to a group of friends or family. All the work is done well before anyone arrives, allowing time to enjoy the last few days eating outdoors.

The steak is marinated overnight and then just needs some last-minute cooking. The peppers and tomatoes can be made the day before serving and left in the fridge, allowing the flavours to develop even further. This dish would go perfectly with crushed and roasted new potatoes and a big, crunchy green salad.

Serves 4

3 large, thick-cut beef sirloin steaks 2 tbsp rose harissa 2 red peppers, halved, seeded & sliced thickly 2 yellow peppers, halved, seeded & sliced thickly 2 red onions, cut into wedges Pinch chilli flakes 4 tbsp olive oil 400g vine-ripened tomatoes, halved 2 cloves garlic, finely chopped 2 tbsp capers 75g pitted black olives 25g toasted pine nuts Large handful fresh basil leaves

1. Place the beef steaks in a bowl and add the harissa paste, a good pinch of salt and some ground black pepper. Rub all over the steaks and leave to marinate for either an hour or in the fridge overnight.

2. Preheat the oven to 200°C/fan 180°C/gas 6. Place the peppers and red onions in a roasting tin with two tablespoons of olive oil and toss together well. Place the tomatoes in another roasting tin skin-side up and drizzle over the remaining oil. Sprinkle with a little salt, ground black pepper and the finely chopped garlic.

3. Place both the roasting tins in the oven and roast for 20-25 minutes until the peppers are starting to soften and char a little at the edges. Toss the peppers and onions and sprinkle over the chilli flakes and cook for a further 20 minutes until really softened.

The tomatoes should also be a little charred at the edges and very soft. Remove from the oven.

4. Add the peppers and onions to the roasted tomatoes and toss everything together gently, including the juices from the roasted peppers. Add the capers, pine nuts, olives, most of the basil (reserving some for garnish) and a good pinch of salt and ground black pepper. Spoon the mixture onto a large serving platter.

5. When ready to serve, remove the steaks from the fridge and bring to room temperature. Place a griddle pan on a high heat and add the steaks and cook for three to four minutes each side, depending on how you like your steaks cooked. Leave the steaks to rest for a about 10 minutes, then slice into thick strips and arrange on top of the roasted peppers and tomatoes and add extra basil to garnish. Serve immediately with crispy roasted new potatoes and a crunchy salad.