(Serves 1 hungry person)
2 red peppers
1 garlic clove, sliced
16 cherry tomatoes
Olive oil, for drizzling
Preheat the oven to 180C/Gas Mark 4. Slice the peppers in half, down the middle of the stalk. Remove the seeds and white flesh.
Lay the peppers cup side up on a baking tray and stuff with the cherry tomatoes (four should fit perfectly in each pepper half), anchovies and sliced garlic.
Drizzle with olive oil and roast for 30 minutes.
The peppers will fill with a delicious juice when cooking: take care not to let this escape when packing into your lunch receptacle.
Good served with bread or couscous to soak up the juices.