Stuffed Sweet Peppers

Put whole peppers on a baking sheet in a very hot oven for about 25 minutes until they are soft and the skin browned. Or, place directly on gas flame, turning frequently, to blacken and blister skin and soften flesh. Put them in a plastic bag, and leave to steam for a few minutes. Put a sieve in your sink, and rinse off skin under cold water. Pat dry, cut peppers in half, and remove seeds, stalk and membrane. Roll the halves up neatly around a filling of 4tblspns breadcrumbs (see above), 4 finely chopped anchovy fillets, 1 tblspn chopped capers, 2 tblspns chopped sultanas; 2 tblspns pinoli (pine nuts) that you have briefly toasted in a dry frying pan, chopped parsley, a little olive oil and freshly ground black pepper. Careful with the salt, as the anchovies might provide enough. Roll up the peppers carefully and arrange side by side in a dish. You can either bake them to serve hot at 190C/Gas 5 for 15 mins, or serve at room temperature just as they are sprinkled with a little more olive oil. Leave for an hour or so to allow flavours to develop.

Pepper and Tomato Bruschetta

This is nicer if you peel the tomatoes - but you don't have to. Pour boiling water over them to the count of 12 and whip off the skins (it is easy, but a bit hot). Cut them up, removing the little green bit. De seed peppers and cut up, and chop an onion finely. Heat a little olive oil in a non-stick frying pan. Fry the onion until golden with chopped garlic if you like. Add peppers and cook to soften. Then add chopped tomatoes and cook slowly until soft and luscious - season with salt and pepper, and a few torn basil leaves if you have them. Very good on sourdough toast. You can stir in a couple of beaten eggs per person towards the end, and cook until thickened, if you like - eggs have a curious affinity with both tomatoes and peppers.

Cauliflower & Red Peppers

Divide cauliflower into florets. Steam until just crisp. Cut peppers in half and scrape out seeds and membranes. Fill half peppers with cauliflower and top with grated cheese and a little butter. Bake in a hot oven until tender and golden. An anchovy in each pepper goes well as well.