5 salted anchovies
15 blanched almonds (warmed gently in the oven for a couple of minutes to tickle out their flavour)
4 dried white figs, roughly chopped
3 cloves of garlic, peeled
The juice of one blood orange
1tbsp of chopped lemon thyme (or rosemary)
60ml/21/2fl oz extra-virgin olive oil
A good pinch of sea salt
Rinse the anchovies and pat dry. Place in the pestle and mortar along with the almonds, figs and garlic. Pound until you have a rough paste – some bigger pieces and some almost puréed.
Add the blood orange juice, the lemon thyme and the olive oil. Stir well to combine. Taste and add as much salt as you think is needed.
Serve on toast with chopped hard-boiled eggs and unsalted butter.