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by Martin Bailey

These juicy and plump anchovies make a great snack or apero.

Ingredients

 15-20 anchovy fillets, preserved in vinegar

 1-2 garlic cloves, finely chopped

 2 tbsp fresh coriander, chopped finely

3-5 tbsp Spanish olive oil

Method

1. Drain the anchovies and set aside.
2. Add the chopped garlic, coriander and olive oil to a small bowl and mix well.
3. Add the drained anchovies to the oil mixture, and stir slightly.
4. Serve cold, spiked on a cocktail stick to eat.

You can vary this recipe by adding parsley in place of the coriander or you could even add a few chilli flakes.