A delicious Provençale lunch dish amped up with anchovies and fresh thyme A flavour-packed dish that tastes even better the next day Credit : Haarala Hamilton and Valerie Berry Diana Henry The Telegraph's award-winning cookery writer Diana Henry is the Telegraph’s much-loved cookery writer. She shares recipes each week, for everything from speedy family dinners to special menus that friends will remember for months. She is also a regular broadcaster on BBC Radio 4, and her journalism and recipe books, including Simple and How to Eat a Peach, are multi-award-winning. A mother of two sons, Diana can satisfy even the fussiest of eaters.    See more Published 22 May 2026 11:52am BST I adore anchovies so have no trouble with this being heavy on them, but if you are less keen – and want a waft rather than a full-on flavour – go for the 50g option.…