Fried anchovies. Anchovies coated in egg and breadcrumbs or batter, deep-fried and served with sauce tartare or with lemon wedges and parsley.

Fresh anchovies, filleted and rolled round pitted olives stuffed with fish purée mixed with French dressing and chopped herbs.

Grilled anchovies, served with sauce rémoulade.

Anchovy fillets wrapped around pitted olives stuffed with anchovy butter.

A dip made from anchovies puréed with garlic, shallots, thyme, olive oil and a dash of vinegar.

A paste from Provence which is a blend of olive oil, puréed anchovies and garlic, usually served with raw vegetables such as celery or on toast.

Puréed anchovies mixed with onions and chopped hard boiled eggs. This paste is then spread on fresh bread, dressed with oil and baked.

Anchoïade, a blend of olive oil and anchovies puréed with garlic, topped with onions and tomatoes.