Poivrons au Gruyere

• 50 g (2 oz) can of anchovies in olive oil
• 1 garlic clove
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Preheat the grill. Drain the anchovies and reserve the oil. Chop the anchovies roughly and place in a mortar or bowl. Add the garlic and some pepper. Use a pestle or wooden spoon and crush to a paste. Stir in the vinegar and slowly, by droplets, stir in the olive oil until you have a thick sauce. Taste for seasoning.

Place the peppers under the grill until they are charred on all sides.