by Martin Bailey

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


anchovy 15-20 anchovy fillets, preserved in vinegar

anchovy 1-2 garlic cloves, finely chopped

anchovy 2 tbsp fresh coriander, chopped finely

anchovy3-5 tbsp Spanish olive oil



  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.


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