This hearty barley stew is topped with fresh watercress, soft tomatoes and kohlrabi, roasted in an anchovy marinade until caramelised and golden-brown.
Crisp on the outside and soft on the inside, this roasted aubergine dish is topped with a deeply flavourful anchovy and herb oil. Perfect as is or as a punchy side dish.
A fantastic veggie alternative to the French classic, these roasted celeriac steaks are meaty enough to carry the rich buttery sauce, which is flavoured with, you guessed it, anchovies. The perfect Sunday afternoon meal.
This tender lamb rump is perfectly complemented with a salty, fresh pesto made with anchovies, plenty of capers, and lemony sorrel. Serve hot with a drizzle of olive oil.
