Anchoïade

• 1 50 g/2 oz can anchovy fillets in oil
• 1 large clove

Combine the anchovy fillets, crushed garlic, olive oil and softened butter in a mortar, and pound to a smooth paste. Season to taste with a few drops of lemon juice or cognac and a little freshly ground black pepper, or a dollop of red wine vinegar and a pinch of dried herbes de Provence.

Slice the bread in half; toast on one side only and, while still hot, spread anchoiade