Roast peppers with anchovy, parsley, thyme and lemon crumbs

Serves: 4-6
Preparation time: 10 minutes
Cooking time: 25-30 minutes

A good way to use up past-its-best bread, these peppers are great served hot, warm or even cold. They are delicious as a summer starter or as an accompaniment to barbecued meat or fish.

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Ingredients

• 4 or 5 large peppers, varied colours, halved, deseeded
• 3 or 4 tbsp olive oil
• 1 tbsp fresh thyme leaves
• 2 tbsp fresh parsley, chopped
• 2 cloves garlic and/or a small onion, peeled, sliced
• 2 or 3 slices sourdough bread, or about ¾ of a baguette
• ½ small jar or tin of salted anchovies (about 4 anchovies)
• 1 lemon
• Pepper

Directions

1Heat the oven to 180°C.

2Set the peppers on a roasting tray and drizzle with olive oil. Season lightly with salt and pepper, scatter over the herbs and roast for around 25-30 minutes, until the edges of the peppers are starting to blacken.

3Remove from the oven and arrange on the serving plate.

4While the peppers are roasting, blitz the bread and anchovies into crumbs in a mini mixer. Heat the remaining olive oil in a pan and fry the breadcrumbs until crisp.

5Mix through the parsley and grated zest of the lemon into the crumbs, sprinkle them over the peppers and serve.

This comes courtesy of Taste of France Issue Two. For more great recipes, food news and interviews with top chefs, buy your copy here!