Corno di Toro peppers, Cantabrian anchovies and salsa verde

Light a barbecue for direct cooking

Once the flames have died down and you have hot embers, place the peppers straight onto the coals to cook, turning them to ensure all sides are blackened. Once they are fully charred, place them into a bowl and cover with a cloth or cling film stretched over the top, to soften and release the skins

When the peppers have cooled down a little, gently peel the skins off, place them into a mixing bowl and add a small splash of olive oil and merlot vinegar. Season with salt to taste

To make the salsa verde, combine the herbs, capers, garlic, a good splash of the olive oil and a pinch of salt in a blender, then blend to your preferred consistency - this can be served chunky or smooth. Add lemon juice, more olive oil and salt to taste

Divide the peppers between two plates and dress with some of the oil and merlot vinegar from the bowl

Add the anchovies on top, and finish with spoonfuls of the salsa verde