- 4 red peppers
- 4 large ripe tomatoes
- 4 garlic cloves, peeled and sliced
- 8 anchovies
- good glug of olive oil
- 65g (2½oz) goats' cheese from a log
Heat the oven to 180 C, 160 C fan, 350 F, gas 4. Cut the peppers in half – keep the stalks on as they look pretty. Cut a cross in the base of each tomato and place in boiling water for about 10 seconds until you can see the skin coming away. Then take out of the water, peel, halve and deseed.
Place the peppers cut side up on a baking tray – pack them together so they stay upright. Put a half tomato in each one, then a couple of garlic slivers. In 4 of the pepper halves, put 2 anchovies in each, tucking them in well. Add a drizzle of olive oil over each one, with a crack of black pepper, then place all the pepper halves in the oven and roast for 30 minutes.
Slice the goats’ cheese into 4 and set aside. After 30 minutes, add the goats’ cheese to the non-anchovy peppers and roast all the peppers for a further 15 minutes. Serve with crusty bread, either hot or at room temperature.