Easy Lardy Cake Recipe by Mary-Anne Boermans
Looking for the perfect sauce to serve with your lamb? Try this bold, punchy recipe from meat-expert Neil Rankin.
Ingredients
- 150g peeled garlic
- 150g good-quality tinned brown anchovy fillets in oil
- 75g parsley (stalks and all)
- 3 small (or 2 large) lemons, juice
- 1 fresh red chilli, chopped
- 300ml vegetable oil
- Maldon salt
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