Sautéed Peppers

This is the most uncomplicated, delightful dish: peppers simply cooked in padella (in a frying pan). The longer you cook them, the more intense and sweet the flavour, so if you have the time, do go for the long, low and slow simmer. The anchovies are almost undetectable yet add a welcome depth to the dish. A similar lip-smacking version can also be made by roasting the peppers in the oven instead - at 200°C (425°F/gas Mark 7) fan for 45-50 minutes until deep golden.