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.

Serves 2

Ingredients

• 1 tbsp 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
• Cooked polenta, cut into pieces 5 x 3cm (large fudge size)
• Handful of torn basil or rocket leaves, to serve

Method

1. 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. Tip into a bowl and keep warm.

2. 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.

3. Place the polenta on a plate, spoon the pepper mixture over and serve topped with basil or rocket leaves.

From Coconut Oil: Nature’s Perfect Ingredient. Recipe text © 2015 Lucy Bee Limited.