Can anyone think of anything better to do with them than cook them with peppers and onions and pop them on to a piece of griddled ciabatta? It's lovely, but it's what I always end up doing with them.
A stew of sorts with beans, borlotti or other. Bung in your garlic, rosemary and whatever you have spare to sauce it up a little. Some dried chillies perhaps.
Some red wine, just a splash mind you then you are duty bound to neck the rest.
Then be sure to refer to it as a ‘rustic’ stew, again I think this is mandatory.
I'm off here tonight for the GLW's birthday http://stockdales-restaurant.com/our-menu/
Northern Monkey ... who can't upload a bleeding Avatar