Post-Marco Beer Night sandwich

1. Slice the shallot paper-thin into rings and soak in cold water for 5 minutes to mellow the sharpness, then drain and pat dry. 2. Slice the radishes as thinly as possible using a mandoline or sharp knife and set aside. 3. Heat a heavy skillet (cast iron is ideal) over medium-high heat. Add a small splash of neutral oil and 20g of the butter, letting it foam and begin to brown slightly. 4. Fry the sourdough slices in the butter, pressing down gently, until deeply golden and crisp on both sides — about 2–3 minutes per side. Work in batches if needed. Do not skimp on the butter; add more as needed between slices. 5. While the toast is still hot, generously spread or melt an additional knob of butter directly onto each slice — this is the 'eye-watering amount' that makes the dish. 6. Layer sliced radishes over the buttered toast, then drape 3 anchovy fillets per slice across the top. 7. Scatter the soaked shallot rings over everything and finish with a generous crack of black pepper and a pinch of flaky sea salt. 8. Serve immediately while the toast is hot and the butter is still melting into the bread. Tip: Use the best quality anchovies you can find — Spanish Cantabrian anchovies or Italian Sicilian-packed varieties are noticeably meatier and less aggressively salty than budget tins, and they make a huge difference in a dish this simple.