Start by making the vinaigrette: stir the mustard, lemon zest and juice together in a bowl. Whisk in the olive oil gradually so the vinaigrette emulsifies. If you can’t be bothered, simply place the ingredients in a small jam jar, cover with the lid and give it a really good shake. Season to taste with salt and pepper (bearing in mind that the anchovies will be salty).
On a plate or in