“I love anchovies, but often find I have a couple of fillets or those mashed-up bits at the bottom of the tin left over. What can I do with them and the oil?”
Jane, Ludlow
Ah, anchovies: the little fishes with the big flavour that are equally at home in pasta sauces and stews as they are in a dressing or butter (to rub a roast chicken or lamb, say), or simply eaten on toast. Happily, a little goes a long way, which is good news for Jane and her near-empty tins.
