Ways With... Anchovy Fillets

Petunjuk

Cheese an anchovy puffs

Makes 12-15

Preheat the oven to 1800C/160CC fan/gas mark 4 and line a baking tray with parchment paper. In a small, heavy saucepan, combine 5 tbsp unsalted butter with 150ml slimline milk and 1/4 tsp salt Bring to a boil, stirring. Add 65g flour all at once and stir vigorously. Remove from the heat and allow to cool slightly. Add 2 eggs one at a time, incorporating one fully before adding the second. Add 25g grated Gruyere and 30g grated Parmesan with 1/2 tsp black pepper and 1/2 tsp dried thyme Add 2 finely chopped anchovy fillets and a generous pinch of cayenne pepper. Spoon the dough onto the baking tray in 2cm dollops, spaced about 1-2 inches apart. Brush with milk and scatter extra cheese across tops. Bake for 30-35 minutes, or until puffed up and golden.

Easy Caesar dressing

Serves 2

In a food processor, combine 4 peeled garlic cloves, 1 tbsp Dijon mustard, 1 tbsp white wine vinegar, 2 anchovy fillets and a generous pinch of salt and whizz to mix thoroughly. Add 2 tbsp mayonnaise and blend together to form a thick base. With the motor running, add 120m! olive oil In a steady stream through the hole in the processor lid. Scrape the dressing into a bowl and season to taste with salt, pepper and lemon juice

Baked tomato and anchovy eggs

Serves 2

Preheat the oven to 200C/180C fan/gas mark 6. Chop 4 large potatoes and cook them in salted boiling water for 10-12 minutes or until soft. Heat 1 tbsp olive oil in a pan over a medium-high heat and cook 1/2 a chopped onion for 5-6 minutes. Add 2 crushed garlic cloves and cook for 30 seconds. Stir in 400g tinned tomatoes and 3 tbsp tomato purée. Add I tbsp smoked paprika, 1 tsp dried oregano and 3 tbsp vegetable stock. Add the potatoes and cook for 2-3 minutes until coated. Add 4 tinned anchovy fillets, stirring as you add each one. Season with black pepper and transfer to two ovenproof dishes. Using a spoon, create a small well in the middle of each one and crack an egg into each wel . Bake for 10 minutes or until the egg white is cooked. Top with grated cheese and olive oil and serve with toast

Herby Italian salsa verde

Serves 4

In a food processor or blender, combine 1 bunch flat-leaf parsley, 2 anchovy fillets, 1 tbsp white wine vinegar, 1 tbsp lemon juice, 1 tbsp lemon zest and 2 peeled garlic cloves. Pulse until the parsley and garlic are m nced. Season with salt and pepper. With the motor running, stream in 160mI olive oil and whizz until combined. Taste and add more salt or pepper if necessary. Serve as a sauce for chicken, fish or pork.

Larder linguine with garlic chilli breadcrumbs

Serves 2

Heat a cast iron or heavy-based pan and toast 70g fresh breadcrumbs in I tbsp olive oil until golden brown. Set the crumbs aside in a bowl. Cook 200g linguine in salted boiling water according to the package instructions. Five minutes before the pasta is cooked, heat the oil from a tin of anchovies in a pan over a medium-high heat. Cook 4 crushed garlic cloves and 1 tsp chilli flakes for 1-2 minutes. Add 50g anchovy fillets and use a wooden spoon to squish them until they have broken down. Add 1-2 ladles of pasta cooking water so the mixture forms a creamy purée. Add the pasta with plenty Of black pepper and I handful of chopped parsley. Stir through the breadcrumbs and serve.