14 Reasons Anchovies Deserve a Permanent Spot in Your Pantry
Anchovies might be small, but they pack a punch of bold, savory flavor that can transform almost any dish. Whether melted into sauces, layered on toast, or stirred into pasta, these little fillets bring the kind of umami magic chefs swear by. If you’ve been skipping over them at the store, it’s time to reconsider. These 14 anchovy-packed recipes prove they’re the ultimate secret weapon your pantry’s been missing.
Rose Veal Scallopini with Lemon and Capers
This classic recipe sounds all sorts of fancy, but it is incredibly easy to cook and really very quick too, it will go from your fridge to your table in under 30 minutes.
Steak and Ale Pie with Hot Crust Pastry
Steak and ale pie is a true Britsh institution, these individual hand raised pies are packed with beef and mushrooms in a stunning gravy. The crispy hot crust pastry is made with beef dripping turning the beefiness of this dish right up to 11!
Green Goddess Tuna Salad
This Green Goddess Tuna Salad combines vibrant herby flavors with tuna and crunchy veggies for a creamy, bright and delicious make-ahead friendly lunch. Serve as a sandwich, wrap, or with your favorite crackers and veggies!
Beef Cannelloni with Cheesy Topping
Beef cannelloni is the ultimate comfort food, minced meat stuffed pasta tubes, cooked in tomato sauce, topped with bechamel and mozzarella. Recipes like this may seem intimidating, but they are 3 separate very simple recipes, that are then combined and then baked in the oven… don’t worry, you’ve got this!
Spaghetti Alla Puttanesca
These incredibly delicious Spaghetti alla Puttanesca originate from Napels, Italy and as the name implies the name puttanesca translates to “spaghetti in the style of a prostitute.” The exact origin is unknown but what is known for sure are the ingredients a puttanesca must have: anchovies, capers, tomatoes, onions and olives – basically the delicious ingredients from that region. Some (us as well) add chili too, just to spice it up a bit. This easy pasta is made in 15 minutes so it’s perfect for a quick midweek lunch/dinner or even as a starter. Best way to serve it is with spaghetti. Quick, easy, affordable and darn delicious.
Pan Bagnat French Tuna Sandwich
Pan bagnat is a tuna sandwich from Nice, France, it’s essentially a Niçoise salad on a bun it’s yummy & made from store cupboard staples. My version combines tinned tuna with olive tapenade, anchovies, garlic, and red wine vinegar. The sandwich is topped with boiled egg, tomatoes, basil, spring onion and radishes.
Baked Hake Fillet with Romesco Sauce
Baked hake fillet served with romesco sauce & sautéed sugar snap peas & capers, may sound fancy & difficult but this recipe is easy-peasy. The no-cook sauce and the fish taking under 10 minutes to cook means that this dish is a sub-30 minute wonder. A perfect dish for a date night or a dinner party!
Haggis Pasta Bolognese in Red Wine Sauce
Haggis pasta in a bolognese style sauce is the perfect way to use up leftovers, it features a simple red wine sauce and cherry tomatoes. You can prep all of the ingredients whilst the wine is reducing which gives this recipe a massive flavour and the whole thing cooks in around 40 minutes.
Savoury Mince Beef with Marmite
Savoury mince beef, a cheap and cheerful meal that takes me back to my childhood, I have of course added a few tweaks to turn up the flavour. Anchovies and marmite add wonderfully umami notes and the bacon… well bacon just makes everything better.
Beef Cheek Ragu Perfect with Pasta
Beef cheek ragu slowly cooked in the oven in a rich and bold red wine sauce, it is perfect for stirring through pasta or filling a sandwich.
Baked Cod with Tomato Sauce and Capers
Cod in tomato sauce with capers, thyme, rosemary and lemon zest baked in the oven to create a quick and easy healthy midweek dinner. Whilst this recipe uses cod, you can substitute it for coley, pollock, whiting or hake and it will work perfectly!
Braised Beef Shin on the Bone with Peas
The beef cooks for three hours in the oven, and I have slow cooker instructions too. As a bonus, you get a wonderful beef stock to freeze and use later too!
Canned Corned Beef Hash with Fried Egg
Canned corned beef hash, a trip down memory lane for Brits of my age, I like to fry mine in beef dripping and add Worcestershire sauce.
Best Anchovy Pizza
Anchovies on pizza is a classic flavor combination that’s seriously good! Here’s how to make an Italian style anchovy pizza.
