Preparation info

  • Serves


    • Difficulty


Appears in

The Times Calendar Cookbook

By Katie Stewart

Published 1977

  • About

Anchoide is a well-seasoned paste made using anchovy fillets. Spread it on French bread and serve it hot for a snack, preferably with a glass of chilled white wine.


  • 2 cans anchovy fillets
  • 2 cloves garlic
  • 1 tablespoon ol


Pound the anchovies to a smooth paste with the peeled cloves of garlic. Add the olive oil, butter and wine vinegar. Season with plenty of pepper.

Toast slices of French bread on one side only. Spread the anchoide thickly on the untoasted side, pressing down so that the flavour soaks in. Place in a hot oven for a few minutes before serving.