The colour of the peppers is a result of their ripening. All peppers, whether red, yellow, or green, come from the same plant. The difference lies in when they were picked.

For the black pepper beef, whisk together the light soy sauce, dry sherry, garlic, cracked black pepper and cornflour in a bowl. Add the beef slices and stir well to coat the beef in the marinade.

You don’t need them to colour, but if they ... Top with the aubergine-beef mixture, followed by the yoghurt-tahini sauce. Sprinkle with Aleppo pepper or paprika to give a light dusting.

John Torode’s in the kitchen with a master class in the classic beef ... pepper and a little salt. Heat over a medium flame, add the oil , when hot add the meat and leave to cook. Colour ...