Serves 6

Red peppers
3 cloves of garlic, peeled
6 anchovies, drained
1 smallish bunch of basil
6 ripe tomatoes, skinned and deseeded
80ml/3fl oz extra virgin olive oil
Seasalt and freshly ground black pepper

Heat the oven to 220C/425F/Gas7. Split the peppers in half lengthwise. Remove the core and seeds and season inside. Slice each garlic clove thinly and divide between the peppers. Place a torn tomato inside each pepper half.

Tear the basil with your fingers and divide among the peppers, tucking the leaves into the tomatoes. Chop the anchovies and do the same. Drizzle over the oil. Don't add any more salt, but be generous with black pepper.

Place in a roasting tin and bake in the oven for 30 minutes. Lower the oven to 180C/350F/Gas4 and cook for a further 45 minutes until the peppers are slightly caramelised and collapsed. Remove from the oven and allow to cool to room temperature before eating.

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