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.