Storecupboard Essential
#1: Tinned Anchovies
There are certain things every woman should have in their storecupboard and every month, I’m going to introduce you to one of mine. For April, it’s tinned anchovies. Now before you squirm with horror (a bit like Marmite, you either love them or hate them), I’m not suggesting you eat them raw on buttery bread (however I have been known to do that), but they’re great to add to sauces for an extra salty, fishy flavour. Fry a few with onions and garlic before adding a tin of tinned tomato and you have a delicious puttanesca sauce. I also like to add a few in with the melting butter for my fish pie white sauce (when you fry them up, they melt away and just leave the flavour). The ultimate for me though is adding them into a roast lamb – simply pierce the lamb all over and add a slice of anchovy with a bit of garlic and roast. As the lamb cooks, the anchovy melts away just leaving this delicious smoky, salty flavour to what can be a pretty boring meat.
