The anchovy is a strongly flavoured fish and a key ingredient in tapenade recipes and the Italian dip known as bagna cauda, and of course on pizzas.
Lemon, butter and anchovies make a very versatile condiment that can be a spread on toast as an appetiser, used as a salad dressing or on boiled potatoes or anywhere you like.
An Italian recipe known as boniet, this is a tasty spread made from anchovy, parsley and garlic that is normally served with warm crusty bread.
Anchovies are a love or hate thing. If you love them, try this Sicilian style pasta which is simply dressed with lemon juice, garlic and parsley.
This is called all'Arrabbiata in Italian, which literally means "angry", a nod to the spicy kick in this dish.
If you are a fan of anchovies this is a quick and easy midweek meal that can be served within 15 minutes of having the desire to eat.