BUTTERBEAN AND ANCHOVY DIP

Preparation

Roughly chop the onions. Chop the garlic cloves. Drain the tinned butterbeans. Juice the lemons. Drain the capers. Discard the stalks and chop the parsley.

Method

1. 1 In a saucepan garlic and fry until fragrant, and then stir in the butter beans and stock.
2. 2 Bring to a boil then reduce the heat, and, heat the olive oil over a medium heat.
3. 3 Add the onion and cook until soft, but not coloured.
4. 4 Add the cook gently for 5 mins. Leave to cool.
5. 5 In a food processor, blitz the cooled bean mixture and anchovies with a pinch of salt until smooth.
6. 6 Stir in the lemon juice and season to taste.
7. 7 Add a splash of water or stock if the dip is still thicker than you’d like.
8. 8 Put in a bowl and top with the capers and parsley.
9. 9 Finish with a drizzle of extra virgin olive oil.