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Love anchovies?

Lets face it the little pungent devils aren't everybody's cup of tea.Take my daughter for example, she has a highly attuned anchovy sniffing gene that allows her to spot them even when they are buried somewhere in a sauce or a dressing! I have been told that it is cruel and wrong to fib about their inclusion in anything in an attempt to turn her .. this is of course correct. One day she'll come round!

This dish (If you can call it a dish) is from Lucy Boyds Kitchen memories and definitely puts the anchovies up front and centre as the stars of the show.

She talks about having this for breakfast. I prefer it as a light lunch or maybe even as a pre-dinner snack.

It couldn't be simpler but I definitely think that this where you can justify paying a bit extra for some really good quality anchovies like Ortiz if you can get them

We had this a couple of times whilst we were away in Ibiza .. it fitted the mood perfectly

Ingredients

1 tin of anchovies or indeed salted anchovies that have been rinsed etc
1 lemon
1 red birds eye chilli
Ex virgin olive oil
Sourdough bread
Ripe vine tomatoes
Basil

Method

Drain the anchovies and lay out on a plate
Zest the lemon over the anchovies
Drizzle over enough olive oil to cover
De-seed and finely chop the chilli
Slice the tomatoes 
Finely chop the basil
Heat a non- stick pan or griddle pan
Get two or three slices if sourdough, drizzle with olive oil and 'toast' until a little charred on the edges.
Now lay out the ingredients and pile on the toast in what ever proportions float your boat

Mmmmmm!
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