Pimientos Rellenos

Roast the peppers: Wash them and place them whole in a hot oven (Gas Mark 6, 180 degrees celsius, 360 degrees f) and cook them until the skin begins to blacken. Remove them from the oven, peel off the outer skin, chop off and discard the tops and scoop out and discard the seeds inside.

Cook all the vegetables until al dente - just soft.

Meanwhile make an extremely thick bechamél: Melt the butter in the pan, remove from heat and stir in the flour. Return the pan to the heat and add all the milk. Now beat hard until the sauce goes smooth. It will still be very stiff - you may find it easier to mix with a strong electric whisk. It should be very thick, but if it is too thick, or too thin, add milk or flour accordingly.

Mix the vegetables in with the bechamél sauce, and leave to cool completely.

While the filling is cooling, make the outer sauce: Chop the onions and pepper, and fry in the oil. Once they are almost soft, stir in the flour and add the water, and simmer until the sauce thickens. Season with salt and pepper.

Cover a plate with a thick coating of flour. Beat the egg and pour on a plate. Heat a thick coating of oil in a frying pan (skillet).

Now make the peppers in batches of three of four: Stuff the peppers with the vegetable mix, cover in flour, then dip in the egg. Fry the peppers, turning occasionally, until the coating is brown.

When each batch of peppers are cooked, remove them from the oil, and place ina casserole dish. Cover all the peppers with the onion and pepper sauce and serve.