Lunch with Pippa Hudson

Ingredients:

• 1 red pepper, halved and deseeded, with stalk removed

• 4 Rosa tomatoes, skinned and halved

• Fresh sliced garlic

• Anchovy fillets

• Olive oil

• Black pepper

• Fresh basil

Method:

Place two tomato halves into each half pepper.

Add some garlic and drizzle with about a tablespoonful of olive oil

Add some anchovy slices and season with black pepper (do not add salts as the anchovy

fillets are salty enough)

Bake at 180C for 50-60 minutes.

Notes:

Serve garnished with fresh basil

Delicious with some focaccia or ciabatta to mop up al the juices

Guest: Dr Dean Allen | Lecturer & historian at Bournemouth University

Guest: Jessica Boonstra | Founder at Yebofresh

Guest: Aileen Lamb | Managing Director of New Media

Francoise Gallet is a coach and facilitator working in the field of organisational and personal development.

Hillary Prendini Toffoli is an SA journalist, who is also arts, and food writer.

Tony Drake is a local songwriter, producer, and bandleader.

Guest

Cape Talk producer Stephan Lombard

EWN sports anchor Cato Louw

TVPlus Magazine Deputy Editor Craig Falck

Guest: Dr. Saadiq Kariem | Chief Director-General for specialists and emergency services in the Western Cape provincial health department.

Guest: Mervyn Sloman from the Book Lounge