Grilled Cornish anchovy with crab dressing

Method

1 For the crab dressing: mix the mustard and the crushed garlic in a bowl, add the vinegar and the oil and whisk until combined. Stir in the chopped anchovy fillets, then add the brown crabmeat, capers and shallots and mix well. Set aside.

2 Heat a griddle to very hot. Rub the anchovy fillets with a little olive oil, sea salt and freshly ground black pepper and place skin-side down on the hot griddle until cooked through.

3 Cook the broccoli in boiling water salted for 3-4 minutes.

4 Drain the broccoli and toss it straight in the crab dressing, adding a little of the cooking water to thin the dressing.

5 Boil the duck eggs for 6-7 minutes or until slightly runny. Drain, and peel them carefully.

6 To serve, put some of the dressed broccoli on each plate and arrange the anchovy fillets by the side. Top each serving with half a runny duck egg, sprinkle with parsley and serve with lemon wedges.