Anchovy-and-olive tart
Preheat the oven to 200°C. Place 100 g Chevin goats cheese over a sheet of thawed puff pastry. Top with a handful of pitted black olives, 100 g halved exotic tomatoes and 4 chopped anchovy fillets. Brush the edges of the pastry with beaten egg and bake for 15–20 minutes, or until golden and crisp. Serve warm with fresh basil or rocket.
Anchovy-dressed crunchy baby marrows
Pound 1/2 clove garlic with a pinch of sea salt in a pestle and mortar to make a paste, then add 2 chopped anchovy fillets, 1 T Dijon mustard, 1/4 cup olive oil and 2 T red wine vinegar. Mix and spoon over baby marrows coated and fried in panko breadcrumbs. Toss with mint and watercress to serve.
Anchovy-and-lemon pasta
Melt 100 g butter in a pan, then add 3 cloves thinly sliced garlic, 3 chopped anchovies, 2 T capers and 1 t fried chilli flakes. When the butter starts to foam and change colour, remove from the heat. Toss the butter through al dente penne with the zest of 1 lemon and the juice of ½ lemon. Garnish with chopped Italian parsley and serve with Parmesan.
Anchovy-studded bread rolls
Make 6 small round rolls using basic pizza or bread dough, then press an anchovy fillet into each roll and sprinkle with fresh thyme. Spoon over Woolworths roasted red pepper pesto and grate over some Parmesan. Bake at 180°C for 15–20 minutes. Serve with bowls of Woolworths tomato soup.
Anchovy-and-garlic roast lamb
Using a small, sharp knife, make small incisions into 1.5 kg free-range leg of lamb – about 10 cm apart. Stuff each incision with ½ clove garlic, a small sprig of fresh rosemary and an anchovy fillet. Rub the lamb with olive oil, season and roast for 30 minutes at 200°C, then cover with foil and roast for 1 hour at 180°C.
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