2,581 likes, 55 comments - st.john.restaurant on May 12, 2018: "A recipe for the wondrous condiment which we call "Anchovy Gunge": • 7 garlic cloves, peeled a pinch of black pepper 1 tin of anchovies in oil (we like Ortiz, but you will have your own preference) 225ml extra virgin olive oil a splash or red wine vinegar • Place the garlic and pepper into a food processor (or use a pestle and mortar if you have time and energy), and crush to a fine purée, then add the anchovies and allow them to break down. Start to add the oil, then the vinegar to taste. Check the flavour for seasoning. This dressing, depending on how thick you make it, can have many uses. With less oil and vinegar added you will have a very firm mix - the Anchovy Gunge - which you can use as a dip for vegetables (as here), or spread it on toast with sweet roasted or pickled shallots, or a boiled egg. With a little more oil and vinegar added you should have a looser, though still emulsified mixture, which is ideal for dressing boiled greens or broccoli - which can be eaten on their own or with lamb or beef. P. 258 of Complete Nose to Tail. Or, if you have neither a food processor nor the enthusiasm and commitment for a pestle and mortar, the dish above is on the menu today at Bread and Wine - Spring Vegetables with Anchovy. • • • #breadandwine #anchovygunge #springvegetables #instagramrecipes #completenosetotail #crudites".