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Our team of trained chefs and skilled food writers love cooking up everything from innovative seasonal recipes or clever shortcuts, to step-by-step guides and classic recipes for friends and readers alike.
Our team of trained chefs and skilled food writers love cooking up everything from innovative seasonal recipes or clever shortcuts, to step-by-step guides and classic recipes for friends and readers alike.
Finely chop 6 anchovy fillets and mix in a bowl with 150g natural yogurt, the zest and juice of 1 lemon, 2 tablespoons extra virgin olive oil, 2 tablespoons water and some ground black pepper. (Or whiz all the ingredients in a food processor.)
Use to dress a salad of chopped Cos lettuce, tinned tuna and black olives, or stir into cooked pasta and grate over some Parmesan for a quick supper.
Recipe by Amy Stephenson
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