Head Chef Pegs, joins us in our showroom kitchen to share his first recipe of the series.  This dish is simple yet sophisticated. The rich, briny flavour of Cantabrian anchovies melt into the creamy buffalo milk sauce brightened by lemon zest and juice. The addition of garlic, optional chilli, and fresh parsley creates a harmonious balance of salty, creamy, and fresh flavours. Perfect for a quick yet impressive meal, this recipe highlights how a few quality ingredients can create something truly special.

Serves 4
Prep time 10 min
Cook time 20 min

• Bring a large pot of salted water to the boil and cook the spaghetti according to the packet instructions until al dente.
• Reserve 1 cup of pasta water before draining.

• In a large frying pan, heat butter over medium heat until melted.
• Add the rind and juice of one lemon
• Add one chilli (if using) and sauté for 1-2 minutes until fragrant but not browned.
• Add the anchovy fillets to the pan, breaking them up with the back of a spoon until they dissolve into the oil and butter mixture.
• Add a splash of the reserved pasta water to create a glossy sauce, adjusting the consistency as needed.

• Using tongs transfer the pasta to the pan and toss the cooked spaghetti into the sauce, mixing until the pasta is evenly coated.
• Add the lemon juice and season with salt and pepper to taste.

• Just before serving, sprinkle the fresh parsley and blend into the pasta

• Plate up the spaghetti and finish with a drizzle of olive oil and an anchovy on top. Serve and enjoy!

Over the coming months we’ll be championing other great chefs from Bristol’s exciting food scene. We’re thrilled to share their incredible recipes and showcase the restaurants that inspire us, all while bringing you dishes you can easily recreate at home.