Ricotta Fantasy with Anchovy Sauce is a delightful dish that combines the creamy richness of ricotta cheese with the bold, ...

Anchovies may not be your first choice of tinned fish to eat right out of the can -- although we aren't saying they shouldn't ...

Spread the onions over the parbaked pastry. Dot the anchovies and olives on top and bake at 180 degrees for about 35 minutes until the pastry is golden. Line a large flat baking tray with ...

Serve as a zingy condiment with raw vegetables, as a topping for canapes or crostini, or mixed into cheese straw pastry. Add to stuffing, cheesy breadcrumb or sausage roll mixes. Spread under the ...

Brush it lightly with olive oil, making sure to get the edges. And spread on the tomato sauce. Sprinkle on shredded ...

Cut the stalks into 1–2cm/½–¾in pieces. Put the olive oil and anchovies into a large pan and warm slowly, stirring until the anchovies seem to melt into the oil. Take off the heat and stir ...

Work the anchovies with the salt and rosemary in a mortar and pestle, adding oil slowly, until they form a coarse paste. Heat a grill (wood-burning preferred), and when it's very hot, lay the ...