Pissaladière

Heat the oil and butter in a very large frying pan over a medium heat until bubbling. Add the sliced onions with a pinch of salt and cook for 30-40 minutes, stirring occasionally, until completely softened and caramelised. 

Once the onions have caramelised, stir in the thyme leaves and cook for 1 minute more, then transfer to a bowl to cool slightly. Heat the oven to 200°C/180°C fan/gas 6. 

Unroll the puff pastry, still attached to its paper, onto a large baking sheet. Using a sharp knife, score a border 1.5cm from the edge of the pastry. Brush the mustard over the pastry inside the border, then spoon over the onions and spread evenly inside the border.  

Arrange the Cooks&Co Anchovy Fillets over the onions in a lattice, creating a diamond pattern (see right), then put a Cooks&Co Black Olive half in the middle of each diamond. Bake for 25-30 minutes until golden and crisp, then transfer to a board, scatter with fresh thyme leaves and serve in slices.