UMAMI BOMB

Perk up your tastebuds with succulent, salty Lorea anchovies

electably salty and packed with flavour, Lorea anchovies make an irresistible addition to almost any meal. Anchovy fillets are delicious melted into rich sauces for pasta

meat dishes, leaving behind a piquant taste with no fishiness. Alternatively, keep them whole and let them be the star. We asked dish readers for their favourite anchovy recipes – and in this moreish, garlicky bean dish from Papamoa's Catherine Sipson, they serve as both the flavour base and a gorgeous accompaniment.

Ways to use anchovies

Include chopped anchovies when heating cream and garlic to pour over sliced potatoes to make a classic potato gratin.

Make a quick yoghurt flatbread and top with a thin layer of caramelised onions, anchovies and pitted black olives before baking. • Warm olive oil, chilli flakes, capers and chopped anchovies in a pan. Toss through cooked spaghetti and top with grated parmesan. Added to the sautéed vegetables when making a meat bolognese sauce for extra depth of flavour.

Heat olive oil in a pan and fry chopped anchovies, fresh breadcrumbs, garlic and chilli flakes until golden and crunchy. Toss through hot cooked pasta and top with a poached egg.

Heat a little olive oil in a large sauté pan and when hot, cook the beans in batches over a high heat for about 2 minutes or until blistered in places and bright green. Transfer to a plate and sprinkle with a little salt. Repeat with the remaining beans

and a little more oil.

Wipe out the pan and add 1 tablespoon of oil over a low heat. Add the anchovies, garlic and chilli and cook until the garlic is a pale golden colour. Add the beans back to the pan and toss everything together along with a grind of pepper. Serve with a small bowl of extra anchovies.

SERVES 6