Bream with Lemon and Anchovy Potatoes [#126]

Yum, yum, in my tum, as we used to say when little! As always, this recipe depends for success on really fresh fish, and Hayman's in Oxford's Covered Market came up trumps again, with beautiful gilt head bream. They are roasted whole with oregano and a little olive oil, and served with potatoes roast/simmered in stock with anchovy and lemon. The fish emerged after 20 minutes with lovely crisp skin and succulent flesh. Served with new season's green beans from Medley Manor Farm PYO in Binsey (the potatoes were from there too), this was just a perfect Friday night supper with a bottle of chilled white. Thanks Nigel.

Roast Tomatoes with Anchovy and Basil [#120]

While not exactly a total convert to the rather overtly fishy delights of the anchovy, Nigel has at least made me happy to prepare dishes with them in. I do, however, drastically cut down the quantity he uses. Simple dish again, and a juicy accompaniment to the chicken couscous. Roasted tomatoes, with a dressing of chopped anchovy, olive oil and chopped basil.

Phew! After a week of no Nigel, I have him three times in one night (go on, you KNOW what I mean!)

Roast Lamb with Oregano and Garlic [#109]

The original title includes the word 'rolls', as Nigel envisages the meat sliced thinly and served in soft white rolls. We wanted a rather more trad Sunday meal, so served it carved with the pan juices, and with veg, including wonderful spinach from our local PYO. The rub for this recipe is marvellous - crushed garlic, chopped anchovies, fresh oregano and olive oil. I slashed the lamb almost to the bone (an idea pinched from Jill Dupleix), and crammed the oily rub deep into the flesh. After roasting, the anchovies melted and infused the tender lamb with a deep herbal, savoury, garlic aroma. Just lovely.

Lamb Fillet with Anchovy and Mint [#68]

Nigel seems to have done the impossible and converted me to anchovy! This recipe really doesn't taste fishy at all, and instead is deeply savoury and piquant. A lovely seasoning for a quickly grilled lean fillet of lamb. Will definitely do this one again.....although the cut of lamb isn't cheap! Another example of this challenge making me try dishes I would usually pass over.

Pork and Lemon Polpettine [#65]

Once again, Nigel triumphs with his meatballs (erm...you know what I mean!). These were zingy with lemon and savoury with thyme, parsley, Parmesan and anchovies. Served with pasta, lightly dressed with tomato and basil, and also some purple sprouting broccoli, they made a lovely, Italian-inspired supper, with a bottle of chilled Italian Soave to help it all down. By the way, we had an aperitif of gin with some delicious bitter lemon from Fever-Tree - not cheap but miles ahead of any other bitter lemon had before! Do try it - from Waitrose, and others, no doubt.