This article was created in partnership with Lorea Gourmet
Anchovies are salty and oily, a bit like salted butter... In fact you can think of them as a more flavourful version of salted butter and use that as a guide to cooking with them.
They have the versatility of a condiment but they're flavoursome enough to really be the hero of a meal. Cut them into small pieces for a subtle, touch or leave them whole for a bit of punch.
Here are some of our favourite ways to eat anchovies:
- Add anchovies to cream and garlic before pouring over sliced potatoes to make a gratin.
- Top flatbreads with caramelised onions, anchovies and olives before baking.
- Warm olive oil, chilli flakes, capers and anchovies then toss with hot spaghetti.
- Add an open jar of anchovies to a cheese platter - this is particularly good with goats cheese and onion relish.
- Tear up a couple fillets and sprinkle over bruschetta before you put it in the oven.
And our best tips:
- The fillets dissolve in sauce easily when torn up and heated. Chop them into eighths before adding to a sauce and you'll get the piquant taste but no trace of the anchovies themselves.
- Think of the oil in the anchovy jar as a potent, flavourful sauce. Add a teaspoon to the dish you're using the fillets in and note the difference.
- Try frying or grilling an anchovy or two before you use them - you can achieve a smoky, nearly caramelised flavour this way.
- Rather than tearing them apart with your fingers, try using two forks to pull the slippery little things apart.