Sunday Recipe : Charcoal-grilled lamb cutlets, broad bean and chilli mash and warm garlic and mint dressing

Preparation and cooking timesPrep 35 minutes Cook 25 minutes Ingredients6 red peppers 1 garlic bulb, halved olive oil 100g butter , softened 200g chorizo , sliced 12 slices white crusty bread or sourdough large handful flat-leaf parsley , chopped 24 large white marinated anchovies MethodHeat the oven to 200C/fan 180C/gas 6. Put the peppers and garlic in a roasting dish. Toss with 4 tbsp olive oil. Cook in the oven for 25 minutes until the peppers are darkened on the outside. Take the peppers and garlic from the tray and put in a large bowl. Reserve the juices in a small bowl. Cover the peppers and garlic with Clingfilm. Leave to steam for 15 minutes - this will make the skins easier to remove. Take off the Clingfilm then squeeze out the garlic into a bowl. Mash with some black pepper to make a paste and then mix with the butter. The peppers should now be easy to peel. Take off the outer skin, then remove the seeds and the top and discard. Tear each pepper into strips, as rough as you like. Mix the juices from the steaming bowl with the roasting juices. Fry the chorizo in a non-stick pan until crisp. Chargrill the bread. Tip the peppers, chorizo and chopped parsley into the cooking/steaming juices and mix well. Now butter the toast with garlic butter then top with the peppers. Add a couple of anchovies to each toast then serve. PER SERVING 289 kcalories, protein 10.35g, carbohydrate 25.75g, fat 16.75 g, saturated fat 6.6g, fibre 1.85g, salt 1.67 g