Serves 4
Preparation time less than 30 mins
Cooking time less than 10 mins
By James Martin
From Stately Suppers
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Anchoiade dip
Ingredients
60g/2½oz anchovy fillets, roughly chopped
4 cloves garlic, roughly chopped
2 shallots, roughly chopped
1 tbsp red wine vinegar
handful parsley, finely chopped
150ml/5fl oz extra virgin olive oil
freshly ground black pepper
Method
1. To make the anchoiade, put all the ingredients except the olive oil and black pepper in a processor, and switch on. Pour the oil into the blender in a steady stream, until it forms a thick sauce.
2. Pour into a pan and heat through. Season with freshly ground black pepper and serve immediately.
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