Kentishtowner Kitchen: Pissaladiere – Two Ways

As some readers will know, we love an anchovy. Yes, its rich, fishy flavour can be an acquired taste, but persist and it’s the perfect bedfellow for almost every vegetable, fish or meat. Only the other lunchtime I sauteed it with broccoli and garlic and mopped up the juices with crusty bread. And when cooked, …

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