Briosa Anchovy in Spicy Olive Oil

Whole Portuguese anchovies preserved in olive oil with piri-piri — the chilli that adds heat with a long, lingering finish rather than a sharp burn. Bold, intensely savoury, and uncompromising in the way a good anchovy tin should be.

The fish is rich and deeply flavoured, the olive oil carries the heat evenly through the tin, and the combination rewards those who know what they want from an anchovy. Not a background ingredient — the star of whatever you put it on.

Layer onto buttered sourdough, drape over a simple pizza, or stir into a pasta sauce where you want depth and heat in equal measure.