Place chillies in a roasting tray and roast at 220C/425F/Gas 7 for 10-15 minutes, depending on the size of chillies.
They should be blackened on the outside and soft to the touch.
Remove any black skin from the chillies and pass through a fine sieve.
Fold together with the tomatoes, garlic, onion, and cumin.
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Micky Flanagan and chefs Francesco Mazzei and David Everitt-Matthias are in the studio.
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