TOMATO AND ANCHOVY MAYO TOAST
AS A STARTER
— 10 good-quality, oil-packed anchovies — 2 tbsp goodquality mayo — 400g ripe tomatoes, ideally a mix of different colours, varieties and sizes — freshly ground white pepper, to season — 4 slices of sourdough bread — olive oil, for brushing — 2 garlic cloves, halved — a handful of fresh herbs (I love a mix of basil, lovage and chervil or tarragon)
Mush the drained anchovies with a pestle and mortar until puréed. Stir through the mayo.
Slice the tomatoes thickly, toss with a good pinch of salt and season well with white pepper. Leave for 15 minutes.
Brush the sourdough slices with olive oil and griddle, grill or barbecue over glowing coals, turning them until they are deeply golden and toasted. Remove from the heat and rub immediately with the garlic halves while hot.
By now the tomatoes will have given up plenty of juice, so spoon some of this over the toast, then arrange the tomatoes on top. Dot with the anchovy mayo and scatter over the fresh herbs.