Anchovies can be polarising, but finely chopped and mixed through the eggs they give an unexpected twist to this classic. This recipe is from Food for Good by Michael Meredith and Eat My Lunch ...

Place the egg on the spoon and poach it for 30 minutes. 4. Use a temperature gauge to ensure the water does not go over or under temperature ... Gently bring the parmesan, ¼ Anchovy Fillet and water ...

They'd taste delicious over a red pizza with olives ... you can also blend eggs, oil, and anchovies into a delicious mayonnaise. Add it to this colorful nicoise salad or to this zippy tuna ...

You want to gradually add the flour to the eggs to make a smooth firm dough. Flatten the dough into a disc about 1cm/½in thick, then wrap in cling film and chill for 20 minutes in the fridge.

Cool under a cold running tap for 2-3 minutes and then peel the eggs. For the salad, arrange all of the salad ingredients (except the chervil and basil) in a shallow dish. Pour over the vinegar ...