Anchovies on toast

Could this classic be the greatest combination of all time?

I loved the combination of the toasted bread, the creamy cheese baked to golden perfection, the briny fish, and the herbs

A simple, Northern Italian–inspired hors d'oeuvre that you can whip up in a flash.

This is a no-recipe recipe, a recipe without an ingredients list or steps It invites you to improvise in the kitchen. If you’re up for a delicious, slightly sporty breakfast, you might consider making some anchovy butter tonight Take a stick of unsalted butter, and let it soften on the counter while you assemble the other ingredients: a tin of anchovies, some garlic cloves, a shake or two of smoked or regular paprika, a wee splash of lemon juice and maybe, but probably not, some salt

I've spent most of my life hating on fish sauce, much to the abhorrence of both my very Vietnamese parents. I detested the pungent, salty scent of the anchovies so much that I hardly ever made the effort to truly taste the sauce that runs through the veins of my people. Only when I recently

I absolutely love anchovies and consider them a pantry essential. A few chucked in a salad or pasta, or just on buttered bread (like the Italian staple burro e acciughe) is enough to make me happy! At home, my Italian partner makes me toast with parsley, butter, anchovies and lemon zest, and at work Alfie Ingham (head chef at Hugo’s) makes me these delicious snacks. Read the article ‘A Woman’s Place’ here

When you want to bite into something deliciously savoury with a satisfying crunch – but you CBF to cook – this easy summertime snack transports you to coastal holiday times in less than 10 minutes. Plus, you’ll have heaps of leftover salsa for veggies, salads or steak.

It pairs perfectly with cold rosé and lazy summer evenings out in the yard.

No trip to LA is complete without a stop at Gjusta bakery, where the tahini croissants are a as essential as their anchovies on toast. For anyone who knows me, they are fully aware that I am also eating just about everything Gjusta has on offer either in their beautiful glass counters or on the menu. But really, I come for the anchovies.

These little toasts are simple to assemble, especially if you have sun-dried tomatoes and anchovies on hand, and are a great snack to have with drinks. This makes eight crostini, enough for four polite diners to have two each before dinner. Scale up if your crowd is a bit more ravenous.