Roasted Red Pepper & Anchovy Toasts

Cut the peppers into strips and place them in a bowl with two tablespoons of oil from their jar, plus the sherry vinegar and a generous seasoning of salt and pepper. Stir, then set aside. Next, heat a griddle, and when it’s really hot, toast the slices of bread on both sides (alternatively, you can toast the bread under the grill or just in the toaster if you’re pressed for time). Take a garlic-clove half and use it to rub one side of each piece of toast, repeating until all the cloves have been used up and all the toast is garlicky. To serve, place the toasts on a serving plate (garlicky side up) and spoon the dressed peppers on to each one, then place an anchovy fillet or two on top. Finally, drizzle over a little of the pepper dressing, then serve while the toast is still crisp.