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Pine Nuts, Anchovy, Parsley and Chilli Soup Topper
Recipe by Tobie Puttock
Ingredients
- 1 tablespoon pine nuts
- 1 tablespoon roughly chopped anchovies
- Freshly chopped chilli (dependent of tolerance)
- Handful of roughly chopped flat leaf parsley
Method
- Put all of the ingredients into a dry pan.
- Cook over a low heat until the parsley and anchovy are dry and crunchy and the pine nuts are browned.
