2 bunches buck's horn plantain or samphire 4 salted anchovies, heads removed, cleaned and filleted, , soaked in cold water for 10 minutes and drained
4 tablespoons olive oil 1 clove garlic salt and pepper


1.Cook the buck's horn plantain or samphire in lightly salted, boiling water for 10 minutes (don't add salt if using samphire), then drain.
2.Meanwhile, chop the anchovy fillets. Heat the olive oil in a pan, add the garlic and cook over a low heat for a few minutes until golden brown.
3.Remove and discard the garlic and add the anchovies and buck's horn plantain or samphire to the pan. Season with salt and pepper to taste and cook for about 15 minutes more.

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