Pepper, egg and sardine plate

For this recipe, all you need is a jar of grilled preserved peppers, a tin of anchovies, one boiled egg, capers, and some good extra virgin olive oil.

Slice the peppers and arrange them on a plate. Quarter the boiled egg—I like to pull it apart and scatter the pieces all over rather than arranging them neatly. Lay the anchovies over the peppers and scatter over a generous handful of capers.

If the anchovies are packed in extra virgin olive oil, pour that oil over the salad. If not, drizzle generously with a good extra virgin olive oil instead.

Finish with some freshly ground black pepper. Taste before adding any salt, as both the anchovies and the capers are already quite salty.

And that's it. Serve straight away. It's one of those wonderfully simple dishes where a handful of good ingredients do all the work.