Scalloped potatoes with anchovies & saffron

Preheat the oven to 200°C, gas mark 6. Put the saffron in a small bowl and add 2 tsp warm water. Leave to stand for 10 minutes. Meanwhile, in a large mixing bowl, combine the lemon zest and juice, garlic, chilli flakes, anchovies plus ½ of the rosemary. Add the salt and a generous grinding of black pepper.

Slice the potatoes 2.5mm thick (use a mandolin or the slicing attachment of a food processor to help if you like). Add to the mixing bowl with 4 tbsp oil, plus the saffron and its water. Mix everything together until the potatoes are well coated. Stack several slices of potato on top of each other, then lay the stack on its side in a 20x20cm ovenproof dish. Repeat with the remaining potatoes. You want to end up with rows of potato slices with a hedgehog-like top.

Pour over any juices left in the potato bowl, then splash the potatoes with the remaining 1 tbsp oil and scatter over the remaining rosemary. Put in the oven for 1 hour-1 hour 15 minutes until the top is crisp and golden brown and all the potatoes are tender enough to pierce easily with the tip of a knife. Leave to stand for 10 minutes before serving.