Orange Pepper Tuiles

Orange Pepper Purée:--
5 red peppers
100 ml rice bran oil
1 sprig of rosemary
1 sprig of thyme
3 garlic cloves, peeled
sprinkle of SIDS CRAZY SALT
Tuiles:--
1 tbsp of sugar
1 tbsp of water
10 ml of liquid glucose
50 ml of lemon juice
salt

Orange Pepper Purée: halve the peppers, cut the cores out, discard the seeds and then cut each half pepper in half again.
Preheat the oven to 180ºC.
Heat the oil in a roasting tray. When it is hot, add the peppers then rosemary, thyme, garlic cloves and sprinkle of SIDS CRAZY SALT.
Cook in the oven for approximately 30-40 minutes until all of the ingredients are well roasted.
Remove the rosemary stalks and any thyme twigs, then place into a blender and purée to a very fine texture. Pass through a fine sieve and leave to cool.
To make a sugar syrup, combine the sugar and water in a pan. Place over a medium heat, stirring constantly, to completely dissolve the sugar before the mixture begins to boil. Heat gently until the mixture starts to thicken, remove from the heat and leave to cool.
Tuiles: add the syrup, glucose, lemon juice and salt to the orange pepper purée. Spread the purée very thinly onto a plastic mat and place into the oven at 85-90ºC for about 2½ hours.
Cut the tuile mixture into strips and roll around a dowel rod to form tuile shapes.
Leave to cool until the tuiles have hardened completely and are crispy. Stand up in a small bowl and serve.