With their intensely savoury and salty flavour profile, anchovies are an ingredient many people love to hate and often without fully exploring their potential first. Eaten straight out of the tin, they are undoubtedly a little on the bold side but incorporated into the base of a pasta sauce say, or whisked into oil and lemon to create a salad dressing, and they add a subtle and complex umami note that would sneak past even the most passionate anchovy haters. Still not convinced? If there’s one chef who knows the full scope of this tinned delight, it’s Yotam Ottolenghi, who uses them to add depth to sauces, oils, and stews. Discover four classic Ottolenghi anchovy recipes to convince you to give anchovies a chance.
This hearty barley stew is topped with fresh watercress, soft tomatoes and kohlrabi, roasted in an anchovy marinade until caramelised and golden-brown.
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Crisp on the outside and soft on the inside, this roasted aubergine dish is topped with a deeply flavourful anchovy and herb oil. Perfect as is or as a punchy side dish.
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A fantastic veggie alternative to the French classic, these roasted celeriac steaks are meaty enough to carry the rich buttery sauce, which is flavoured with, you guessed it, anchovies. The perfect Sunday afternoon meal.
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This tender lamb rump is perfectly complemented with a salty, fresh pesto made with anchovies, plenty of capers, and lemony sorrel. Serve hot with a drizzle of olive oil.