Miguel Maestre's white and black anchovy skewers

Method

1. Bring eschallots, water, vinegar and sugar to a boil in a small saucepan. Simmer until tender. Drain. Cool.
2. Lay white anchovies on a work surface. Top with black anchovies and an eschallot.
3. Roll up, keeping eschallot in middle. Thread onto a skewer.
4. Sprinkle with parsley, drizzle with olive oil.

Miguel’s tip: To peel eschallots easily, soak in hot water for 5 minutes.