Boiled egg, melba crumble, beurre noisette, anchovy

Boil 2 eggs for 6 mins, take out and stop the cooking process under cold running water 

Crumble 2 store bought Melba toasts and fry in a tbsp butter.

Take a thin slice of 1 side of the eggs (to stand on) and then 1 cm from the other side.

Sprinkle some sea salt on the yolks

Then the melba crumbles and finally a long, premium, wild-caught anchovy from Cantabria. And a dill top

(Recipe by Sebas Reneman in Delicious Magazine)

Ajo blanco, grapes, herb oil, anchovies

Blanch or finely chop 15 g fresh herbs (chives, parsley) with a little garlic and slowly blend with 50 ml olive oil until vibrant green. Strain through a muslin cloth or fine mesh sieve.

Toast 110g almonds in a dry pan until just starting to colour, then tip out and allow to cool. Set 20g aside as garnish. Soak 50g stale white bread in a little milk for 10 minutes if using, or cold water if not.

Put the remaining almonds into a blender or food processor. Squeeze out the bread and roughly tear into the blender. Add a dash of ice-cold water and whizz for a minute or so until fairly finely ground. Then, with the motor running, slowly add 300 ml ice-cold water, followed by 2 smashed garlic cloves, 1/4 peeled and chopped cucumber, 100 ml extra virgin oil and 1 tbsp sherry vinegar. Whizz until smooth, then season to taste. Sieve if desired, and then chill for at least 2 hours.

Divide between 2 shallow bowls. Quarter 4 white grapes, roughly chop the remaining almonds, then arrange on top of the soup and finish with a final drizzle of herb oil and a nice big anchovy from Cantabria

Feeds 2

(Here Simon Hopkinson's original recipe)