Serves 4

Preparation: 10 minutes

Cooking: 25-30 minutes

4 red peppers

2 garlic cloves, sliced

50g/2oz pitted black olives, chopped

4 anchovy fillets, rinsed, drained and chopped

1 tablespoon capers, rinsed and drained

4 Plum tomatoes, halved

3 tablespoons organic extra virgin olive oil, plus more for greasing

Large handful of fresh basil, roughly chopped

2 tablespoons fresh oregano, roughly chopped

Preheat the oven to 220°C/425°F/Gas 7. Halve the peppers and remove the seeds but not the stalks. Place the peppers skin side down on a lightly oiled baking sheet.

Place slices of garlic inside each pepper half, scatter with the olive and anchovy pieces and the capers, then top each with a plum tomato half, cut side down. Drizzle with the oil and bake for ten minutes.

Reduce the oven setting to 20°C/400°F/Gas 6 and continue baking for a further 15-20 minutes until the peppers and tomatoes are tender.

Serve the peppers hot or cold, scattered with the fresh herbs.

(Recipe taken from my cookbook, Healthy Eating for the Menopause)