Anchovy sauce for broccoli

This is seriously good, seriously unphotogenic, a wonderful winter alternative to salsa verde. We've eaten it every night this week.

It's particularly good with broccoli, goes well with roast lamb, with lentils. If you make a stiff mix with only a little olive oil, then you can use it to spread on toast (a sort of homemade Gentleman's Relish without the butter). If you make it with plenty of olive oil, then you can use it as a salad dressing for bitter winter leaves. It's also good as a dip with carrot and celery sticks.

For years I've bought Waitrose own-brand anchovies in little tins which come in a black cardboard box. Last summer there was a supply problem, so I began to buy Connétable - lovely silvery fish with a much milder flavour.









This recipe is enough for two or three evenings - it keeps for ages in the fridge, although you may want to stir in a little more oil second/third time round. The very last scrapings from the bowl are good added to gravy or a stew.

Anchovy sauce

5-6 cloves of garlic, peeled
a tin of anchovies
a splash of red wine vinegar
olive oil

Put the garlic and fish into a food processor - I use my Magimix, but a mortar would do. When they're smooth, add the vinegar, blitz, and then add olive oil glug by glug until you get the consistency you're after.

Spoon the warm-ish sauce over broccoli as soon as it's drained and serve hot.

Inspiration for this came from Fergus Henderson of St John.



This time last year, I was blogging about Lady Westmoreland's Soup - possibly the most frugal soup in the world. See what you think!