Years ago, Hubby and I frequented a Jamaican Restaurant. Although it wasn’t a Jamaican dish, the olive bread and anchovy butter bagna cauda we ordered every time we went there was fantastic.

Recently, we inherited a bottle of Geo Watkins Anchovy Sauce–”the traditional seasoning when you want the full pungent flavour of salted anchovies”
(Allergy warning on bottle: “Contains fish”!).
This tickled our fancy and anchovy butter was thought of to have with some olive bread from the market. I really felt that another element was needed, so we purchased some red capsicum to grill and top the anchovy butter lathered toasted olive bread.
Oh, more please.
The anchovy sauce (added to taste) was blitzed with some unsalted butter to produce a deliciously salty but quite gently flavoured spread, and the lush grilled capsicum worked magically together with the olive bread.

Swimming in at about $8.