Roasted capsicum with anchovy cream

Method

1. On the open flame of a gas stove, char the capsicum until you see the skin blackening and starting to peel. You can also achieve this on the grill of the barbecue. When the skins are black all over, remove the capsicum from the flame and cool. Peel and discard the blackened skin, and use kitchen paper to wipe the flesh clean – it’s best to avoid rinsing them under water. Split the capsicum in half, remove and discard all the seeds and membrane. Place the flesh in a large flat serving dish.
2. Put the garlic in a food processor with a little of the oil and pulse until finely chopped. Add the anchovies and a little more oil and pulse to a cream. Add extra oil if needed. Pour the cream over the capsicum. Tear the parsley or basil leaves and scatter over the top before serving. Add extra oil if desired.