Green pepper sauce

Preheat the pan over medium heat and add the olive oil and butter. It's important to wait until the butter is completely melted and mixed with the oil - this will form the base of the sauce and help the flavours to blend together.

Add the chopped onion and garlic and fry for 2-3 minutes until golden brown. Be careful not to burn them, otherwise the sauce will be bitter.

Add the green pepper and fry them a little, too, for about 5 minutes. I like the pepper to stay a little crunchy, I think it's really good that way.

Sprinkle with the flour, stirring constantly so that the flour is completely absorbed into the peppered onion. This will help thicken the sauce.

Gradually add the broth, stirring constantly to avoid lumps. You can also add half-and-half for a richer flavour.

Add salt and freshly ground black pepper to taste. Freshly ground pepper brings out the flavour and freshness of the green pepper.