Marinated anchovies, salted almonds, and olives

Marinating • 1 hour

Serves 4

For the olives:

9oz (250g) assorted green and black olives (not pitted)

2 garlic cloves, thinly sliced

finely grated zest of 1 orange

2 fresh red chile peppers, seeded and very finely chopped

1 tsp whole black peppercorns, coarsely crushed

3 tbsp extra virgin olive oil

For the anchovies:

2–3 x 2oz (56.7g) tins of flat anchovies packed in olive oil

2 garlic cloves, finely sliced

small handful of dill, finely chopped

1 tsp white wine vinegar

freshly ground black pepper

For the almonds:

1 cup whole natural almonds (skins on)

1 tsp sea salt

Method:

1 Put the olives in a small bowl with the garlic, orange zest, chiles, and peppercorns. Drizzle with the oil, stir, then leave to marinate for at least 1 hour at room temperature, or longer in the refrigerator.

2 Meanwhile, put the anchovies and their oil in a small serving bowl. Add the garlic, dill, and vinegar, season with black pepper, and stir gently. Leave to marinate for at least 30 minutes.

3 While the olives and anchovies are marinating, put the whole almonds in a dry medium frying pan and heat gently over low heat. Sprinkle them with the salt, toss to coat, then cook, stirring frequently so they don’t burn, for 5 minutes or until lightly toasted.

4 Transfer the almonds, olives, and anchovies to serving bowls, or make individual mounds of each on a serving dish. Serve at room temperature.

Marinated anchovies, salted almonds, and olives