Anchovy is often cast in an awkward light, being a taste that people seem to either love or loathe, but there are plenty of reasons to enjoy the assertive flavour of this fish, whether fresh or, as frequently seen in this country, tinned in oil with its slivered fillets packed full of salty, savoury flavour. This collection of anchovy recipes features dishes pairing anchovies with other seafood, meat or on its own.

Garlic and anchovies make a welcome appearance in Bryan Webb's red mullet with chilli and garlic oil dish, adding an umami richness neatly complemented by the bite of the chilli.

The piquant tang of anchovy can also add an extra layer of complexity to beef and lamb; Alan Murchison's lamb rump recipe is garnished with the briny fish, while Geoffrey Smeddle's poached fillet of beef is served up with salsa verde, a vibrant herby sauce in which anchovy is a staple ingredient.

The sustainability of anchovies varies greatly depending on where and how they are caught. Check the Marine Conservation Society’s Good Fish Guide for the latest ocean friendly seafood advice.