Tikvitchki s Anshoa

• 1 or 2 small (50 g/2 oz) cans of anchovy fillets
• 8 to

Scrape the courgettes lightly, lengthways, with a knife, so as to produce a striped effect. Put them into a pan of fast-boiling water, with a little salt, and cook them over a moderate heat for about 20 minutes or until they are so softened that if you press one with a finger the indentation will remain. Drain them, let them cool, then cut each in half lengthways. Scrape out and reserve the fle