Roast red pepper salad with white fish and almonds

Put 10g raisins, 1/2 tsp red wine vinegar and 1/2 tsp white wine vinegar and 1/2 tsp runny honey in a medium bowl and mix to combine.

Set a large cast-iron pan on a high heat and ventilate the kitchen. 
Lay in 2 red peppers and char, turning every few minutes, for 20-25 minutes, until they are blackened all over (alternatively, char them under a very hot grill). 

Transfer the blistered peppers to a small bowl, cover with a plate and leave to steam for a few minutes. When the peppers are just cool enough to handle, peel off and discard the skin, and discard the stems and seeds. 

Peel the flesh into petals, add to the raisin bowl, then gently stir in 1/4 tsp sesame oil, 1/2 clove of garlic, peeled and crushed, a tablespoon of olive oil, a quarter-teaspoon of salt and a good grind of pepper. Leave to marinate and cool for about 40 minutes.

Add 1/2 tbsp chopped parsley and 1/2 tbsp chopped basil to the bowl and give everything one last gentle tumble. 

Spoon the pepper mix and all of the marinade on to a large plate, drape 4  anchovies over the top, then scatter with 13g roasted and chopped almonds and drizzle on a tablespoon of olive oil. Grind some more black pepper on top.

Serve with crusty bread. Or with lamb, roasted chicken or like I did, with fried white fish

(Here Ottolenghi's original recipe and a few more)