150ml full-cream milk
150ml cream
4 brown anchovy fillets
2 bay leaves
1 whole egg plus 2 egg yolks, size 7
80g parmesan cheese, finely grated
1 tablespoon butter, room temperature
10 white anchovy fillets
1 clove garlic
20 sage leaves
40ml red wine vinegar
40ml extra virgin olive oil
40ml neutral oil
15 Romaine leaves, washed

View the recipe collection here


1.Put milk, cream, brown anchovies and bay leaves into a pot and bring just to a simmer, stirring regularly until the anchovies fall apart.
2.Place egg and yolks into a heatproof bowl with 30g of grated parmesan.
3.Once the cream has simmered and anchovies have fallen apart, slowly pour onto the eggs, whisking. Discard bay leaves.
4.Heat the oven to 160°C.
5.Butter the insides of two 9cm x 4cm ramekins and pour the savoury custard between them.
6.Place into a deep baking tray and pour in boiling water until it reaches halfway up the sides of the ramekins.
7.Cover the whole tray with foil and bake for 30 minutes.
8.After 30 minutes give the custard a gentle shake; the centres should only have a slight wobble.
9.Bake for 10 minutes more if the centres are still fairly liquid.
10.Remove from heat to cool for 30 minutes, then place in the fridge to set, for a minimum of two hours.
11.Line a baking tray with baking paper and sprinkle the remaining cheese into two 10cm circles.
12.Bake for 8-10 minutes, until golden brown and blistered. Remove from the oven and leave to cool.
13.To make the anchoïade, place the white anchovies, garlic and 4 sage leaves into a mortar and pestle and pound into a coarse paste.
14.Add vinegar and half the olive oil and continue to grind into semi-coarse tapenade.
15.Add the remaining olive oil and stir through. Set aside.
16.Heat the neutral oil in a pan until hot and fry remaining sage leaves for 10-15 seconds until dark green then transfer to absorbent paper. They will crisp on cooling.
17.To serve, carefully release each flan from one edge with a fingertip.
18.Place a plate on top and invert.
19.Place parmesan crackling on top, generously spoon over anchoïade and scatter with fried sage.
20.Crack through the crackling with a spoon and spread into romaine leaves.

Food styling, recipes & photography David Neville