From our family kitchen
Anchovy and rosemary coconut oil
Published
This is a wonderful marinade for meats, particularly lamb. The saltiness from the anchovies really brings out the rich flavours and makes for an all-round lip-smacking dinner. Add a teaspoon to soups, to liven them up, or use to fry chicken or fish.
Makes 4 servings
Ingredients
- 4 tbsp Lucy Bee coconut oil, softened
- 1 x 50g tin anchovies in oil, drained
- 2 garlic cloves, peeled
- 20g fresh rosemary, leaves only
- 2 shallots, chopped
- Finely grated zest and juice of ½ lemon
- Pinch each of Himalayan salt and ground black pepper
Method
Blitz all the ingredients to a smooth paste in a food processor. Place in a recycled Lucy Bee jar and refrigerate.
From Coconut Oil: Nature’s Perfect Ingredient. Recipe text © 2015 Lucy Bee Limited.
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The people behind Lucy Bee
Good food, made at home
Lucy & the family
A family story, rooted in gluten-free cooking
Lucy’s coeliac diagnosis changed the way the family cooked and ate. Reading labels, choosing ingredients carefully and preparing meals from scratch became second nature.
These recipes reflect our family’s love of natural, minimally processed ingredients and food to enjoy together, including recipes from our two coconut oil cookbooks.
Read our family story