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An anchovy spread traditional in Provence. It's made by pounding anchovies in a mortar, then adding a lttle olive oil and a few drips of white wine vinegar.

It's then generally spread on slices of thinly-cut bread, which is then often sprinkled with finely-chopped onion, hard-boiled eggs and a little more olive oil. The result can be eaten fresh, or lightly browned in the oven.

If you enjoy cooking take a minute to look at ‘Simon Scrutton Cookery Classes’ on Google – and learn how to make top class bistro-style dishes. Suitable for beginners upwards.

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