Behind the scenes shooting one of my favourite simple summer recipes for @sheerluxe. Charred peppers with anchovy breadcrumbs and torn mozzarella. There’s a full instructional vid a few posts back but it’s a little effort, big flavours number and fab for a dinner/lunch party. Dress is @sezane INGREDIENTS 6-8 peppers (a mix of red and yellow) Olive oil Sea salt 100g of fresh breadcrumbs (made from day-old bread) 2 tbsp of extra virgin olive oil 4 anchovy fillets, finely chopped 1 tsp of dried chilli flakes 150g of mozzarella Parsley METHOD Preheat the oven to 225°C Fan. Slice your peppers into thick pieces, discarding the core. Transfer to two roasting trays, drizzle generously with olive oil and sea salt and cook for 35-45 minutes until soft and slightly charred. For the anchovy breadcrumbs, heat about 4 tbsp of olive oil in a frying pan, add the chopped anchovies and chilli flakes and cook over a medium heat until the anchovies have broken down. Add the breadcrumbs and a good pinch of salt and cook for 5-7 minutes until golden brown. Transfer to a kitchen towel lined plate to drain any excess oil. Arrange the peppers onto a serving platter, tear over the mozzarella and sprinkle over the breadcrumbs and fresh parsley. . . . #summerfood #bbqfood #mozarella #healthyish #alexandradudley #peppers