If you’d like to make this vegetarian, simply add extra mushrooms in place of the sausage, omit the anchovy, and use vegetable stock. Set yourself up for success by using the right pan for the job.

Chop up two of the anchovy fillets and add to the casserole. Tear in the rosemary and bay leaves. Then add the stock and the wine and bring to a simmer. When simmering, put the lid on and bake in ...

Add the herbs and the anchovies, season with a little salt then ... Place in a shallow ovenproof dish and cover with enough stock to come halfway up the pork patties. Cook in the oven for 20 ...

You want them to be bright-tasting, but not dripping wet. Lay anchovy fillets (to taste) on top of melted cheese. Top with dressed chicory.