Wash and chop/deseed the peppers. Finely chop the garlic and rosemary. Mix the peppers with 1.5 tbsp olive oil, seasoning, garlic and rosemary. Air fry for 15 minutes on 200C, or 25 in the oven.

Boil the kettle. Finely chop the onion. In a large saucepan gently fry onion till soft and translucent in 1.5 tbsp olive oil (approx 4 minutes). Stir in the paprika, chilli and cumin, fry for a further minute.

Make 500ml chicken stock with 1 stock pot. Add the stock to the onion/spice mix, turn off the heat.

When the peppers are ready, roughly chop them and add them to the stock. Bring to the boil and simmer for 20 minutes.

Blend till smooth, and use to top enchiladas on in fillings for burritos etc.