The latest stories, straight to your inbox

The latest stories, straight to your inbox

Be inspired every day with Living North

Subscribe today and get every issue delivered direct to your door
Subscribe Now
Be inspired every day with Living North
anchovies, bread and garlic over a barbecue Andrew Montgomery
July 2022
Reading time 2 Minutes
If you can get hold of fresh anchovy or sardine fillets and some wet garlic, then this is a really wonderful way to serve them. It’s the sort of food I like to eat in the summer with a glass of something cold. It’s more tapas than a sit-down supper, but that’s perfect when the weather’s warm and you want something to tide you over.
  • 1 wet (green) garlic bulb
  • 8–12 fresh anchovy or sardine fillets
  • 2 thick slices of sourdough bread
  • 2 tbsp extra-virgin olive oil
  • a few thyme leaves (optional)
  • flaky sea salt and freshly ground black pepper

Get a hot fire going and allow it to burn back to nice, chunky glowing embers. Wrap the garlic bulb in a double layer of kitchen foil and nestle it down into a small clearing in the embers of the fire. Turn it every 10–15 minutes to ensure it bakes evenly. After about 35–40 minutes, the garlic should be tender. Lift it out of the fire and give it a squeeze. It’ll feel nice and soft if it’s ready. Set aside. Season the anchovy or sardine fillets with some salt and pepper. Make sure you have a nice, smoky fire going. At this point it doesn’t want to be overly hot, otherwise the fillets will cook too quickly – even at a moderate heat they’ll take only a few minutes.

Trickle the bread with half the extra-virgin olive oil and grill each slice on each side until it’s golden and crunchy. To serve, cut the sweet, tender garlic in half around its circumference. Squeeze out some of the soft cloves and spread them over the toast. Trickle with the remaining extra-virgin olive oil and sprinkle with over a few thyme leaves (if using), some flaky salt and some pepper. Lay the smoky anchovies on top of the garlic and eat at once.

This website uses cookies to ensure you get the best experience on our website.

Please read our Cookie policy.