PEPPERS AND TOMATOES WITH ANCHOVIES ON POLENTA

I love this Mediterranean-style combination of flavours. Close your eyes and you could almost be lunching in Italy. Any leftovers taste great the next day, on their own or in an omelette.

10g Lucy Bee coconut oil, plus extra for frying

1 x 50g tin anchovies in oil

2 garlic cloves, thinly sliced

600g peppers, a mixture of colours, deseeded and thinly sliced

200g cherry tomatoes

Handful of chopped basil

Cooked polenta, cut into pieces 5 x 3cm (large fudge size)

Rocket, to serve

SERVES 2

Put the coconut oil, anchovies and garlic in a heavy-based frying pan over a medium heat. Add the peppers and tomatoes, give it a good stir, then cook over a medium heat for 15 minutes, until the peppers have softened. Stir in the basil, then tip into a bowl and keep warm.

Add a touch more coconut oil to the wiped-out pan and, when hot, add the polenta pieces and fry on each side until golden.

Place the polenta on a plate, spoon the pepper mixture over and serve with rocket.