Issy Croker
This recipe uses salted anchovy, which adds depth of flavour, but if you want it to be strictly vegetarian, skip it, or add 1tbsp soy sauce. You can make this up to a day in advance and then bake it when you are ready.
Taken from the January 2017 issue of House & Garden. Recipe: Stevie Parle. Photographs: Issy Croker | Prop styling: Alexander Breeze | Food styling: Rosie Ramsden
