Smaller than a muffin, made in a fairycake tin, these are of a size that leaves plenty of space to sample everything else on offer. Lovely on their own, it’s tempting to dish them up with soured cream and salmon roe too.
40g unsalted butter, melted, plus extra for greasing
150g plain flour
1 heaped teaspoon baking powder, sifted
2 medium eggs
6 salted anchovy fillets, thinly sliced
6 spring onions, trimmed and thinly sliced
1 teaspoon extra virgin olive oil
Preheat the oven to 180°C fan/190°C/gas mark 6, and liberally grease a 12-bun fairy cake tin with butter.
Combine the flour, baking powder, a pinch of salt and of cayenne pepper in a large bowl. Whisk the eggs and milk in another large bowl, then stir in the melted butter. Pour this mixture onto the dry ingredients and blend to a lumpy batter. Fold in the anchovies and three quarters of the spring onions and half fill the moulds with the mixture.
Toss the reserved spring onion with the olive oil and scatter this over the top of the buns. Bake for 15–17 minutes until golden and crusty.
These can also be rewarmed for 5–10 minutes in an oven heated to 170°C fan/180°C/gas mark 5 to refresh them if they are a day or two old.
Recipe taken from The Picnic Cookbook by Annie Bell, published by Kyle