Here's something delicious to go with soup, or to stretch a meal when someone turns up unexpectedly ... you can make anchovy toasts from store-cupboard ingredients - well, I can, anyway, as I always have bread in the house, as well as tinned anchovies and anchovy paste (which I often use instead of stock cubes).
Spread anchovy paste onto a piece of thinly-sliced bread. Add three anchovies, arranged evenly in lines. Cover with another thin slice of bread. Drizzle with olive oil, then toast on each side. When it's done, cut into three fingers ... you can either give each piece one whole anchovy, or cut the opposite way, to give each slice three little bits of anchovy.
Good, wholesome, heart-healthy food. If you find the taste of anchovy strong, you could thin the paste down with a little Greek 0% yoghurt, or some soft cheese. Or indeed use soft cheese instead of anchovy paste. It's good with soup, especially something earthy and sweet, such as a beetroot soup. And you can make it ahead - prepare the sandwich in the morning, then drizzle toast it when you're ready.
Wet wood, old books and dried roses - I'd have sworn that it was much more recently than five years ago that Narcissus poeticus or Pheasant's Eye Narcissus appeared on these pages, but apparently...
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