Preheat the oven to full blast. Rest the peppers over a gas flame on a fork, charring the skins until soot black and blistered all over. This will take about 8-10 minutes for 1 large pepper. Alternatively, roast under a hot grill, turning regularly until the skin is blackened. Meanwhile, toast the nuts in the oven until dark golden, about 4 minutes. When cooled, rub them between the hands to remove some of the skin. Roughly chop and put in the serving bowl.
Allow the peppers to cool. Before skinning or deseeding them, nick each one near the pointed end with a knife and catch any juice from inside in a bowl. Rub and pull the skin off with your hands. Donâ€™t rinse the pepper under the tap, as the water will wash away the lovely charred flavour. If your fingers feel messy they, by all means, may be passed under the tap. Skin the peppers as well as possible. A few speckles of black do not matter though. Before de-seeding, tear the pepper lengthways into quarters. Holding each quarter the seeds can be shot into the bin with a directed flick of the wrist then, like a monkey picking over his companion, give them one final check for stray seeds. Alternatively, lay them flat and scrape out the seeds with a knife.
In a non-stick frying pan, briefly dry-fry the peppers on a high heat, to ensure they are entirely cooked. At the last minute add any juices you have collected, which will bubble and sizzle madly. Cook until they have nearly evaporated. They will add intensity to the peppers and why waste them?
Transfer to the bowl and mix with the walnuts. Squeeze over the lemon juice, pour over the olive oil and add the cinnamon stick, snapped in half. Season with salt, then allow to stand, covered, for an hour. Just before eating, stir. Roughly chop the marjoram or oregano and scatter over the top.