Mint and Anchovy Sauce
(serves 4 as a condiment with grilled scallops, chicken, lamb or beef)
1 dozen large mint leaves
large handful flat-leaf parsley
4 anchovies in olive oil
juice of 1/2 lemon
2 cloves garlic
several grinds fresh black pepper
sea salt to taste
Place all ingredients in a small food processor or blender and blitz till very smooth. Season carefully — the amount of salt required will depend entirely on how salty your anchovies are. I served this sauce with sauteed scallops and spaghetti, but it would be equally good on grilled chicken, lamb or a juicy steak.
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(serves four)
good glug olive oil
2 large or 4 small heads fennel, outer layer discarded, sliced thin
3 cloves garlic, minced
pinch fennel seeds
8 little tomatoes, halved
handful toasted pinenuts
Pour the olive oil into a skillet over medium heat, then throw in the fennel plus seeds and garlic. Saute till fennel is softish, then add the tomatoes and saute until they just begin to break up. Toss with pinenuts and salt to taste.
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