TASTES THAT BIND

Sam Woulidge is prepared for anything as long as she has stockpiled several jars of garlic- and anchovy-infused olive oil in the fridge.

“Keep this in the fridge or freezer to melt into more olive oil with black pepper and serve with roast broccoli – very much a Karen Dudley inspired-thing. Or add some more white balsamic condiment and serve it with a variety of tomatoes and a smattering of salt and ground pepper. It can also be melted into more olive oil and served with pasta and lashings of Parmigiano Reggiano. Or add some freshly chopped chilli and melt over warm boiled potatoes.”

Makes 100 g

EASY

GREAT VALUE Preparation: 20 minutes

anchovy fillets in sunflower oil

1 x 100 g jar (70 g drained), drained garlic cloves 100 g, peeled olive oil ½ cup

Woolworths white balsamic condiment of Italy 1⁄8 cup (optional)

1 Using a pestle and mortar, roughly pound the anchovies and garlic cloves, then add the olive oil and, if you wish, the white balsamic. (I suppose you could blend it with a handheld blender but I’m not crazy about that too-smooth consistency.) 2 Store in a jar and spoon out as and when needed. It should stay good for about 10 days. But you could also spoon it into lidded ice trays (or cover them with clingwrap) and, once frozen into blocks, you can pop them into freezer bags and use when needed. DAIRY-FREE, WHEAT- AND GLUTEN-FREE