Anchovy, cheese & pickle noodles

Put the onion in a small bowl and cover with the cornichon pickling liquor; set aside. In a large bowl, mix together the tahini, soy sauces, sugar, garlic, ginger, finely chopped anchovies, most of the chives and most of the cheese. Mix until combined.

Bring a pan of water to the boil and cook the noodles for 1 minute. Scoop out and reserve 1-2 tbsp of the cooking water, then drain the noodles. Tip them into the sauce bowl and stir until combined. Add the reserved cooking water if the sauce is too thick. It should be smooth and coating the noodles. Add the cornichons and cucumber, then stir through until combined. Divide between bowls and top with the remaining cheese and chives, arranging 2 anchovy fillets in the middle of each bowl. Scatter over the pickled red onion and drizzle over plenty of chilli oil, if liked.