Recipe of the week

This simple dinner will transport you to a Mediterranean coastal village, says Jessica Elliot Dennison. If you don’t fancy anchovy, use crushed olives or capers

Anchovy roast peppers with smoky tomato beans

• Preheat the oven to 200°C then lightly grease a large roasting tray with ¼ tbsp of the oil. Slice the peppers in half lengthwise, remove seeds then place cut side up in the tray. Tear or slice each anchovy in half lengthwise and lay over the peppers. Scatter the garlic over the top and drizzle with ¾ tbsp of the oil. Sprinkle over the chilli and pepper. • Cover with foil then roast for 35 mins. Remove foil and roast for a further 3-4 mins. Take out and allow to cool slightly. • Meanwhile, put the butter beans in a large mixing bowl. Finely chop the parsley and add to the beans along with the tomatoes. Squeeze the lemon juice into a small jug with the remaining oil and the paprika. Stir to combine then pour over the beans mixture and gently toss until coated evenly. Serve on four plates, topping each pile of beans with two pepper halves (and bread if you like).

Taken from Salad Feasts by Jessica Elliott Dennison, published by Hardie Grant at £16.99. To buy from The Week Bookshop for £13.99,

call 020-3176 3835 or visit theweek.co.uk/bookshop.

Serves 4 2½ tbsps extra virgin olive oil 4 red or orange pointed peppers (green ones don’t work for this) 10 anchovies in olive oil 3 garlic cloves, peeled and finely sliced ½ tsp chilli flakes ¼ tsp freshly ground black pepper 400g tin butter beans in water, rinsed and drained large bunch of flat-leaf parsley, leaves only 6 ripe cherry tomatoes, sliced juice of ½ lemon pinch of smoked paprika 4 slices sourdough bread (optional, for mopping up juices)