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By Alan Davidson

Published 1981

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1. The basic recipe for anchoïade calls for salted anchovies (the kind which you buy from a barrel or a huge can); the other main ingredient is stale bread – which of course is always there when you don’t need it and vice versa. Fortunately this recipe is so simple that you can use it at short notice when stale bread happens to be at hand. (Or you can do what is often done in Provence – leave out the bread altogether, using the anchovy mixture as a dip to be eaten with crudités such as carr