If you have a can or jar of anchovies, don't toss out the oil the fish came packed in. It's liquid gold that you can put to ...

Before you toss this leftover oil in the garbage, remember that it's infused with rich anchovy flavor, making it liquid gold. Rather than throwing it out, you can reduce food waste and elevate the ...

Don’t waste the flavoursome oil in your tin of anchovies. Here it’s used to cook the garlic and chilli ahead of adding pasta and broccoli to the pan. This is designed to be a low cost recipe.

Cured anchovies were originally left whole and packed in salt, but now they tend to be boned, cleaned and preserved in salt or oil and sold in cans or jars. Fresh anchovies don't travel well so ...

While fish oil has been known for its health benefits for long, new research suggests that omega-3 fish oil supplements could ...

1 x 200g (7 oz) tin tuna in olive oil, drained 2 x 55g (2 oz) tins anchovies in olive oil 150g (5 1/2 oz) black olives (drained weight) pitted For the mayo, mix the egg yolks with the Dijon ...

In a small bowl, combine minced garlic, chopped anchovies, ¼ teaspoon salt and olive oil. Mix well and let macerate 5 minutes. After macerating, whisk in lemon juice until dressing is emulsified.

Peel and finely chop the shallots and garlic. Place in a pan with the anchovies and olive oil. Sit this upon the gentlest heat and warm until the shallots have softened and the anchovies have melted.