Egg and anchovy soup

Serves 4 Prep time 15 min, cook 10 mins (plus making stock)

This Umbrian soup is usually made with a plain frittata, but we've added anchovies and lemon rind to ours. The salsa verde accompaniment isn't traditional, but it gives the soup a lovely hit of flavour.

For salsa verde, process ingredients except oils in a food processor until finely chopped, then, with motor running, add oils in a thin steady stream, processing to combine. Season to taste and refrigerate until required.

Whisk milk, egg and flour in a bowl until smooth, stir in parsley, anchovy and lemon rind, season to taste. Heat one-third of the butter in a 23cm-diameter non-stick frying pan over medium-high heat until foaming, add one-third of egg mixture and cook until set (2-3 minutes). Transfer to plate, roll into a cylinder and repeat with remaining butter and egg mixture. Thickly slice frittata widthways and divide among warmed serving bowls.

Bring stock to the simmer in a large saucepan over medium-high heat, season to taste and ladle over frittata. Serve hot, scattered with chives and extra parsley, with salsa verde to the side.