“I’m slightly obsessed with anchovies – they are so handy to keep in the fridge, ready to add great flavour to dips, pestos or pastas.” Pru, managing editor
WHITE ANCHOVY, LEMON AND WHITE BEAN DIP
10 white anchovy fifillets, drained 400g can white (cannellini) beans, rinsed and drained 1 clove garlic, crushed 1 tablespoon lemon juice ¼ cup (60ml) extra virgin olive oil, plus extra to serve ½ cup (60g) mascarpone sea salt and cracked black pepper ½ cup chervil leaves, to serve char-grilled baguette slices, to serve Place the anchovies, beans, garlic, lemon juice, olive oil, mascarpone, salt and pepper in a food processor and process until smooth. Top with chervil, drizzle with extra oil, sprinkle with pepper and serve with bread. Serves 4. + This will keep refrigerated in an airtight container for four days.