Flavoured Butters
Flavoured butters are a fridge essential. They are fantastic melted on steamed or roasted vegetables, smeared onto fish fillets before baking, on steak or chicken or stirred into warm rice […]
Flavoured butters are a fridge essential. They are fantastic melted on steamed or roasted vegetables, smeared onto fish fillets before baking, on steak or chicken or stirred into warm rice […]
[…] also use my favourite sprout tops here, either roasted or blanched and topped with the anchovy butter. Brussels in Minutes 1kg brussel sprouts 1 tbsp olive oil (preferably the oil from […]
[…] Note: I toss the greens in herb butter here, but feel free to use an anchovy or chili butter, or a drizzle of olive oil, a good pinch of salt […]
The secret to this salad is the Umami Anchovy Vinaigrette. Yes, I can see you, through my screen, turning up your nose at the thought of anchovy dressing. But as […]
[…] assemble. Truly.) Smoked Mackerel Salad 1 whole smoked mackerel 25g good salted butter (herb or anchovy butter work well here too) 3 large eggs 2 baby gem hearts 50g rocket leaves […]
[…] vegetables, pastas or simply as a nibble while making something else. Just don’t tell the anchovy haters what’s in them, they will devour them in blissful ignorance. For the Breadcrumbs […]
[…] in straight lines on the freshest sourdough with an extremely generous amount of salty French butter. After my last trip I decided these marinated anchovies need not be reserved as […]
[…] breadcrumbs from 2 slices of stale sourdough with crusts removed 1 tbsp olive oil (or butter) 1 tin (approximately 12) anchovies 1 clove garlic, crushed with a good pinch of […]
[…] Get there early, stand on line and eat your heart out. I never miss the anchovy toast and the bitter leaf salad. This time I also had the special pasta […]