Serves 4
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  1. Melt the butter with the olive oil in a large pan over a medium heat. Add the onion and anchovies and cook for 5-6 minutes until the anchovies have melted and the onion has softened.
  2. Add the garlic, chilli and oregano and cook for two minutes longer.
  3. Add the tomatoes and cook for two minutes, using the back of a wooden spoon to crush the tomatoes against the sides of the pan.
  4. Add the chicken stock, bring to a boil and then reduce the heat. Simmer gently for 8-10 minutes. Season to taste with salt and plenty of black pepper, bearing in mind that the anchovies and stock have already contributed salt.
  5. Use a stick blender to whizz until smooth. Stir in the cream, if desired. Heat through gently before serving.

Nutrition Facts

Per serving: 170kcals, 10.5g fat (4.9g saturated), 13.8g carbs (9g sugars), 7.7g protein, 2.8g fibre, 0.905g sodium

Top tip: To make this vegetarian, omit the anchovies, add a splash of soy sauce with the tomatoes and use veggie stock instead of chicken.

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