Unctious peppers

I should be asleep. But I’m not. I should be out for the count. But I’m not. I should be warm and cosy under the duvet listening to the gentle snorts and incomprehensible sleep mumbles of my man. But here I am with cold feet and jet lag, whiling away the hours till sleep arrived from mid-Atlantic to meet me. So this is for John and Eleanor. You requested it today. Maybe it was the seed of guilt that I had not sent it to you that is keeping me awake!

This pepper dish serves you well for supper with good bread. As a starter. With tapas. Or completely whizzed and pulsed into a puree, spread onto a pizza base and dotted with dollops of mozarella and fresh basil. Or spread thickly on a bagel over some cream cheese. Or spooned over buttery new potatoes. Or pasta. It’s that versatile.

Halve as many red, yellow or orange peppers as you like. But don’t use green ones. Try hard not to break the halves, and leave the stalks on.  Remove the seeds and the white stuff in the middle.  Place in an earthenware dish. Into each pepper half, put one small tomato, one anchovy fillet, one clove of garlic, an olive or two and a leaf or two of fresh basil. Put a few tomatoes into the dish too. Add a scant spinkle of chilli seeds – or leave them out if you prefer. Generously glug golden rapeseed oil (and the anchovy oil) into each pepper, and around them. Add about 1.5ml deep syrupy balsamic vinegar to each pepper half. Season with salt and black pepper.

Place the dish in the middle of a preheated oven at 175C for at least an hour until they are soft. You want the peppers to collapse and to have a slightly charred edge. Leave in the oven for longer if they are not done. Then either serve hot, warm or cold as suggested above with a good Rioja or Barolo.

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