Cut the roast peppers in biggish pieces (see below for how to roast a pepper or use bottled peppers if you’re in a real hurry… or real lazy). Add the anchovy fillets (either whole or cut smaller), garlic, parsley and olive oil and let it stand for an hour so the flavours can get to know each other.
Just before serving, add some more parsley for the pretty, another drizzle of olive oil (because there’s no such thing as too much), and some black pepper. If you like, add some capers too. Serve at room temperature with lots of crusty bread. The pepper-infused olive oil is heavenly to dip into.