The anchovies are wearing the trousers in these buttery puff pastry straws. Their salty notes marry perfectly with the heat from the chilli and fragrant thyme leaves. Perfect with a pre-dinner drink or on a picnic.

Preheat the oven to 200°C fan/220°C/425°F/gas 7. Line a baking sheet with baking parchment.

In a small bowl, combine the olive oil, anchovy oil, chilli flakes and most of the thyme leaves. Season with salt and pepper (do not add too much salt as the anchovies are already salty).

Unroll the pastry and place it on the prepared baking sheet. Brush it all over with the olive oil mixture and then

cut it into about 12!pencil-thin strips, then cut these in half to form 24!short strips. Place the anchovy fillets on the strips. Sprinkle over the grated Parmesan and remaining thyme leaves.

Bake in the oven for 10–12 minutes until golden.