Whizz a couple of anchovy fillets in a food processor with parsley, lemon zest and garlic and smear under the skin of a chicken before roasting.
Add a few chopped anchovies to any meatball or burger mixture to add depth of flavour. A couple of chopped anchovies will liven up an egg mayonnaise sandwich, or give classic potato dauphinoise a kick.
Make a warm lemon anchovy vinaigrette to serve with fish. Mash some drained anchovy fillets then mix with the juice and grated zest of a lemon, extra virgin olive oil and a finely chopped shallot.
Anchoiade is a punchy Provençal snack. Pound anchovy fillets in a pestle and mortar, mix with finely chopped onion, chopped tomato and chopped fresh parsley. Add seasoning, tomato purée and a dash of vinegar and olive oil before spreading on slices of toasted baguette. Any leftover anchovies can be kept in a bowl covered with cling film.
Salsa Verde (literally ‘green sauce’) is particularly good with grilled fish or barbecued meats. Take a handful of chopped flat leaf parsley, basil and mint, add 1 tbsp of chopped capers, 1 tbsp chopped gherkins, 6 anchovy fillets, 1 clove of crushed garlic and a dash of lemon juice or red wine vinegar. Mix in enough olive oil to make a thick sauce. Add a dash of Dijon mustard to hot things up. It will keep for a day in a sealed container.
Anchovies give the classic Italian dish Pasta Puttanesca its gutsy flavour. Fry 2 chopped garlic cloves in a pan with some olive oil, add 6 anchovy fillets, 1 tbsp capers and 150g pitted black olives. Stir in a tin of chopped tomatoes and some chopped fresh parsley and season to taste. Serve with spaghetti.