( SERVES 4 )
Now for a cooked vegetable dish with a wonderful rich flavour. This is Simon Hopkinson's version of a popular dish served warm or cool with plenty of crusty bread. Eat it at home or take it along to a pot-luck meal.
- Preheat the oven to 425C. Split the capsicums in half, top to bottom, and remove the seeds and pith. Season the insides lightly with salt and generously with pepper. Slice each garlic clove thinly and divide between the capsicums.
- Divide the tomato between the capsicum halves. Season again with salt and pepper. Arrange in a roasting tin and pour a little olive oil over each capsicum. Put into the oven and roast for 30 minutes. Lower the temperature to 180C and cook for another 45 minutes, or until the edges of the capsicums are slightly burnt and somewhat collapsed.
- Remove the capsicums from the oven and allow to cool before arranging the anchovies in a criss-cross pattern on top. Place on a serving platter and spoon the juices over each capsicum.