Instructions: Preheat the oven to 190 degrees C/375 degrees C/gas mark 5.

Place the peppers on a baking sheet covered with foil and bake for 40 minutes.

Turn them over once halfway through cooking if you remember.

Take the peppers out of the oven and when they are cool enough to handle peel them.

Then halve them trim offthe tops and remove the seeds.

Place the halves on a plate outsides up in a circle and set them aside. (This can be done the day before but the peppers should be covered with clingfilm to prevent them drying out.)

Make the anchovy vinaigrette:
Place the anchovies garlic and lemon juice in a blender or food processor and blend briefly.

With the machine still running add the oil in a steady stream and blend until well amalgamated into a runny velvety sauce.

Pour the dressing over the peppers garnish with the basil leaves and season with some freshly ground pepper.

It can stand for 1 or 2 hours before serving.

Serve with lemon wedges.

Serves 4

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