Anchovies might come in small jars or tins, but they pack such a punch, a little goes a long way, and you can often end up with some left in the fridge and looking for a new home. Try them studded into a leg of lamb with garlic and rosemary, or in one of these recipes.
Roast peppers with anchovies
Put 4 halved and deseeded red peppers into a large baking dish, toss with a little oil from the anchovy can, then turn cut-side up. Roast for 40 mins at 160C/140C fan/gas 3 until soft but not collapsed. Put 2 tomato halves, several garlic slices, a few little rosemary sprigs and anchovy pieces into the hollow of each pepper. Drizzle over 2 tbsp olive oil, then roast again for 30 mins until the tomatoes are soft. Eat warm. Serves 4.
Warm potato & anchovy salad
Boil 1kg new potatoes, halved if large, for 8-10 mins or until tender. Drain well and transfer to a serving bowl. Roughly crush the potatoes with a fork. Stir in 4 finely sliced spring onions. Tip the oil from the anchovies into a small jug and whisk in 1 tbsp white wine vinegar, 2 tsp wholegrain mustard to make a dressing. Add a bit more oil if necessary. Pour over the potatoes and toss well to coat. Top with anchovy fillets, season to taste and serve warm. Serves 4-6.
Anchovies on toast with butter
Toast 4 slices of sourdough bread and let them cool. Meanwhile, finely slice 1 shallot into rings, soak in cold water for 10 mins and drain. Spread the toast with a thick layer of unsalted butter, top with drained anchovies (use as many as you like), spacing them out. Drain the shallots and scatter over to serve. Serves 2 as a snack or starter.
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