Mushrooms and anchovies (pictured above)

Serves 2

• 1 large onion
• 1 90 g tin
• 400g fresh mushrooms
• 1 tsp thyme
• 1 tbsp butter
• 1 tsp vinegar
• 0 Black pepper

Step 1
First, peel and finely slice the onion.

Step 2
Toss it into a wide, shallow, nonstick pan.

Step 3
Open the anchovies carefully and pour their oil into the pan over the onions, then put the anchovies to one side.

Step 4
Set the pan over medium heat and gently cook the onions for seven to eight minutes, stirring intermittently to disturb them, so they cook evenly and do not stick.

Step 5
Meanwhile, cut the mushrooms into roughly 3mm-thick slices.

Step 6
Add these to the pan and stir.

Step 7
Tip in the anchovies and break them up roughly with a wooden spoon, then stir in the herbs.

Step 8
Add the butter or oil, and cook for a further 10 minutes, turning the heat down to low when the mushrooms start to soften.

Step 9
Finish with the vinegar, stirring it through.