Three Ways with Anchovy Fillets DF GF

Anchovies add umami flavour to any recipe, and are rich in Omega 3 fatty acids, making them ideal to keep on hand to add an extra pop to many dishes. Here, we’ve churned up a tamer version of gentleman’s relish to spread on your morning toast, added them to tomato sauce for a richer flavour in a shorter amount of time, and blitzed them into a zesty vinaigrette to brighten up your greens. 

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The recipe Three Ways with Anchovy Fillets Kitchen Mode

  • 1

    Gentleman's Relish or call it Anchovy Butter

    Prep: 10 min. Drain 1 tin Epicure Anchovy Fillets and pop into a food processor, along with 125g room temperature butter, ½ tsp cayenne pepper, ¼ teaspoon each black pepper, ground cinnamon, and ground nutmeg, and a pinch of ground ginger. Process until smooth, scraping down the sides as needed. Spread on toast or store, covered, in the fridge until ready to serve.

  • 2

    Tomato Sauce

    Prep: 5 min. Cook: 15 min. Makes: 2 servings. In a small saucepan, cook ½ onion with a pinch of salt in 1 tablespoon oil until softened. Add 3 Epicure Anchovy Fillets, mashing them as they heat through. Stir in 1 tin Epicure Italian Peeled Plum Tomatoes, and ½ teaspoon oregano. Bring to a simmer while you break up the tomatoes with a spoon. Simmer vigorously for 10 min, stirring often. Taste and season with salt and pepper. Serve as is over pasta or blitz until smooth and serve as a smooth pasta sauce, or spread over pizza.

  • 3


    Prep: 5 min. Tip 100 ml olive oil, 2 tablespoons lemon juice, 2 Epicure Anchovy Fillets, handful of basil leaves, and 1 teaspoon dijon into a blender. Blitz until smooth. Taste and season with salt and pepper. Store, covered in the fridge until ready to dress your greens.