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.


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