Anchovy dressing

From issue #2, page 63.
Photography Photography by Bruce Nicholson.

    INGREDIENTS

    1 egg yolk
    2 tablespoons water
    1 cup canola oil
    1⁄4 cup olive oil
    2 large cloves garlic, crushed
    8 anchovy fillets, roughly chopped
    2 tablespoons sherry vinegar
    2 tablespoons lemon juice

    METHOD

    Put the yolk in a food processor with the 2 tablespoons water. Combine the two oils and with the motor running, drizzle them in, in a thin steady stream. Combine the other ingredients and add. Season. Add more anchovies or lemon juice to taste if required.

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    In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.