Supersize Me! Roast potatoes, anchovy cream, fried capers and dill
Plus a tip for the silkiest, fluffiest mayo
I have a feeling the genesis of this recipe idea had something to do with the anchovy toast at London’s Rochelle Canteen - an alarming sludge which looks like it came out of a drain but tastes sensational.
I wanted to create something similar, by which I mean something equally potent yet soothing; something with the texture of the lightest mousse and a flavour that coats your mouth like custard.
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