Sometimes the best summer dish has neither fire nor rush - just patience. Esgarraet, the Valencian salad of roasted peppers and cod, is exactly that: simple, fresh, and better if you wait.

You need only a few ingredients: three red peppers, about 200 grams of desalted cod (torn into strips), olive oil, salt, a few cloves of garlic and, if you like, olives. Nothing exotic - but the result is a deep flavour that smells of the Mediterranean.

The secret is in the roasting. Heat the oven to 200 degrees, brush the peppers with a little oil and salt, and roast them for an hour. Then turn off the oven and leave them inside for another hour - this is where most people go wrong and rush. It is precisely that extra resting that gives them softness and sweetness.

Once they cool, remove the stalks, the skin and the seeds, and tear them by hand into strips - by hand, not with a knife, so the texture stays natural. Mix them with the desalted cod and finely chopped garlic.

Then comes the final step of patience: pour over plenty of olive oil, cover and leave in the fridge for at least two hours so the flavours bond. Before serving, take the salad out an hour ahead - cold straight from the fridge is not the same. Serve with olives and a piece of bread. No technique, just time - and time, as every grandmother knows, is the best seasoning.