If you need an alternative to anchoïade, this is it. It’s oily and rich and tastes like the south of France; lovely on bits of toasted baguette instead of making a complicated starter.
It’s also perfect – spread on good toasted bread and served with radishes and cucumber or roasted cherry tomatoes – for lunch.
I use Parmentier canned sardines. If you can’t get hold of sardines canned with chilli, add 1 small red chilli, deseeded and chopped, with the olives. Prep time: 15 minutes 300g We rely on advertising to help fund our award-winning journalism.
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