A good way to use up past-its-best bread, these peppers are great served hot, warm or cold. Good as a summer starter or accompaniment to barbecued meat or fish.

For 4 – 6

45 minutes cooking and preparation

4 or 5 large peppers, varied colours, halved, deseeded

3 – 4 tablespoons olive oil

1 tablespoon fresh thyme leaves

2 tablespoons fresh parsley, chopped

2 cloves garlic and/or a small onion, peeled, sliced

2 or 3 slices sourdough bread, or about ¾ of a baguette

1/2 small jar or tin of salted anchovies (about 4 anchovies)

1 lemon


Heat the oven to 180°C.

Set the peppers on a roasting tray and drizzle with olive oil. Season lightly with salt and pepper, scatter over the herbs and roast for around 20 minutes, until the edges of the peppers are starting to blacken.

Remove from the oven and arrange on the serving plate.

While the peppers are roasting, blitz the bread and anchovies into crumbs in a mini mixer.

Heat the remaining olive oil in a pan and fry the breadcrumbs until crisp.

Mix through the parsley and grated zest of the lemon into the crumbs, sprinkle them over the peppers and serve.


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