A lovely, warming, savoury dish, perfect for a winter's evening. I originally read a version of this recipe in a British cookbook called "The Pauper's Cookbook" by Jocasta Innes, many years ago, and I have been making it regularly ever since - with a couple of major modifications to the method along the way, so my sincere apologies to Ms Innes if she reads the following recipe and notices that it bears little resemblance to her inspirational starting point! The heartiest of eaters might like a little crusty bread on the side, but for most people, I think that a green salad would be sufficient accompaniment. Don't worry about the anchovies - they dissolve into the sauce, leaving an unidentifiable savoury backnote.