Here is a recipe for roasted red peppers with anchovy and tomato:

Roasted Red Peppers With Anchovy & Tomato, featured in The Little Book of Lunch by Caroline Craig and Sophie Missing, published by Square Peg. Photography by David Loftus. Available now. Picture: PA Photo/Square Peg/David Loftus.
Roasted Red Peppers With Anchovy & Tomato, featured in The Little Book of Lunch by Caroline Craig and Sophie Missing, published by Square Peg. Photography by David Loftus. Available now. Picture: PA Photo/Square Peg/David Loftus.

Ingredients

(Serves 1 hungry person)

2 red peppers

1 garlic clove, sliced

16 cherry tomatoes

Olive oil, for drizzling

4 anchovies

method

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.