Peppers with roasted garlic, anchovies and basil

Method

1. In a non-metallic dish, combine the garlic, rosemary leaves, anchovy fillets and a generous glug each of vinegar and olive oil.
2. Brush the peppers with a little olive oil, then char over an open flame on a gas hob or grill on a high heat, turning, until the skin turns black in parts and starts to peel off.
3. Add the charred peppers to the garlic vinegar mix, toss thoroughly, season with salt and pepper and cover the dish tightly with cling film (this allows the peppers to continue to steam and cook, and makes them easier to peel).
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4. Once the peppers have cooled, remove the cling film and peel most of the blackened skin from the flesh and discard (don’t worry about removing all of it; a few bits will give a nice charred flavour). Discard the seeds, slice the flesh, then arrange on a platter. Serve drizzled with the rosemary and garlic dressing and sprinkled with oregano leaves.