by Martin Bailey
These juicy and plump anchovies make a great snack or apero.
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
- Drain the anchovies and set aside.
- Add the chopped garlic, coriander and olive oil to a small bowl and mix well.
- Add the drained anchovies to the oil mixture, and stir slightly.
- 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.