Piedmontese Peppers - October 2011

This recipe is adapted from a great recipe by Terence Conran - which reminds me I should add him to my list of heroes.......
It was very good as a starter for a number of people as you make it ahead and serve at room temperature.
The recipe for 4 people as a starter is:-

4 red peppers, halved and deseeded
4 cloves garlic
8 cherry tomatoes
8 anchovy fillets (leave out for vegetarian)
sea salt
olive oil

1 Preheat the oven to 150c / gas 2
2 Place the halved peppers on a baking tray
3 Slice the garlic finely and share one clove between each 'pair' of pepper halves
4 Cut the cherry tomatoes in half and place between 3 and four halves in each half of pepper
5 Place in the oven and cook for approximately 1 hour - you are looking for the peppers to 'collapse' and take on some colour around the edges.
6 Remove from the oven and leave to cool.

I served on a plate with a few leaves of rocket lightly dressed, and a couple of slices of mozzarella - they both provide a great contract to the flavour of the roasted peppers and tomatoes, and it looks great on the plate!!

October 2011 Intro

Hi - this is my first post - and it comes as a result of a meal for 10 that I cooked to welcome my friend Martin's wife to married life in the UK, and to wish Martin's brother Jon and his fiance Sarah well as they head off travelling for a few months before they get married.
As autumn well and truly arrived in the last couple of weeks I have used the last peppers and tomatoes in the starter, and headed a bit more for autumn with the main course, beautiful lamb with a hint of heat.
The dessert is an old favourite - one that never lets me down!!
Menu
Piedmontese Peppers
Butterfly leg of lamb with harissa on roasted new potatoes and onions
Torta Caprese