Turkey Gravy-Glazed Anchovy with Cherry Tomato

Tender anchovy paired with cherry tomato, dandelion greens and watercress and sticky rice, finished with thyme and a hit of curry powder and ras el hanout. 1. Pat the anchovy dry and season with salt, curry powder and ras el hanout. 2. Heat vegetable shortening in a heavy pan and sauté the anchovy until it develops a deep golden crust, about 12 minutes. 3. Add cherry tomato, dandelion greens and watercress to the pan and cook until just tender, stirring in thyme for fragrance. 4. Cook the sticky rice separately according to type until tender, then combine with the pan juices. 5. Finish with a generous drizzle of turkey gravy before serving hot.