Peppers Piedmontese

A delicious, simple starter or light lunch. The recipe is a classic by the legendary Elizabeth David whom, I was intrigued to find out, my grandmother once had to lunch. She made roast pork, one of David's own recipes, which apparently went down a treat and I am trying to track down the recipe.

I made these roast peppers whilst in Andalucia and we ate them with a salad, some crusty bread and homemade guac - from a glut of avocados off the tree in the garden.

Ingredients

3 red peppers
3 medium tomatoes quartered or a handful of cherry tomatoes
6 tinned anchovy fillets, roughly chopped
2 garlic cloves, peeled and thinly sliced
good quality extra virgin olive oil
Salt and Pepper
Fresh basil

Preheat the oven to 180C.

First cut the peppers in half and remove the seeds, keeping the stalks intact. Lay out the peppers in a roasting tray and share out the anchovy fillets, garlic and tomatoes amongst the peppers. Spoon one dessertspoon of olive oil into each pepper and season with pepper and only a little salt as the anchovies should provide enough.

Roast for around an hour. They should be yielding and dark around the edges. Sprinkle over some basil leaves and eat with the bread to mop up the juices.