Food glossary

A plate full of anchovies


These are the smallest fish of the herring family. Available filleted and canned in brine or oil. They have a very strong flavour and are very salty - a small amount goes a long way.

Uses: In butters, sauces, on pizzas, in salads and pasta sauces and as a garnish.

To prepare: They can be used as they are but if you dislike their saltiness or oiliness wash anchovy fillets in hot water and dry on absorbent kitchen paper. If anchovies go hard, as they may if you don't use the whole tin at once, you can soften them and at the same time get rid of their saltiness by soaking in milk for a few hours, drain and use the anchovies straight away.