By Max Halley and Ben Benton
Some people claim not to like anchovies. Pah!! The same people often love the rich, umami, salt-bomb of anchovy and garlic in the base of a salsa verde or coating a slow-cooked lamb shoulder of lamb without knowing anchovies are part of the deal. Don’t be a ninny: make this anchovy smoosh and add it occasionally to a sandwich containing crunchy bitter vegetables or naughty rich meat. You can thank us later.