This is just a kind of hot salad, a very simple and delicious way to employ the leftovers from a roast or poached chicken. Other possible additions include bacon, black olives, capers and sun-dried tomatoes.

Ingredients:

Leftover chicken
Cooked potatoes (boiled or roast)
½-1 small tin of anchovies, drained
2 tbsp olive oil
2 garlic cloves, roughly chopped
a few spring onions or 1 medium onion, finely sliced
chopped parsley (optional)

Cut up the cold chicken, but not too small. Roughly chop the cooked potatoes. Chop the anchovies (the quantity you use depends on how much chicken you have, and how much you like anchovies).

Heat the olive oil in a frying pan and throw in the chicken, potatoes, anchovies, garlic and onions, all together. Toss and fry for 5-10 minutes until the chicken, potatoes and onions are all getting nicely browned and crisp. Serve at once, sprinkled with chopped parsley if you’re in a fancy mood.