“Roasted red peppers with anchovy and tomato” from The Little Book of Lunch

Kirstin: I used to make this recipe from an Alastair Little book ALL the time. As a starter. It never crossed my mind to make it for lunch. Genius. I made this the night before, slicing garlic into the halved peppers and adding tomatoes and anchovies before roasting for 30 minutes. I then microwaved them the following day at work.
These taste of summer which was something I loved looking forward to as I watched all the sun inside (while being stuck inside). I just wasn’t so keen on the anchovy bones that got stuck in my teeth afterwards. I’m not sure my patients liked seeing me struggle with them either, so I might just leave that bit out next time!

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“Roasted red peppers with anchovy and tomato” from The Little Book of Lunch

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