Something as simple as anchovies on toast can be a real treat – but if you buy cheap and nasty anchovies, you're in for a total disappointment. The Spanish are the masters at canning fish and my preference would always be the large Ortiz anchovy fillets in that unmistakeable yellow can. Brindisa (brindisa.com) sell them in their shop in London's Borough Market and you can also buy them in good delis.
2x1cm-thick slices of good-quality bread or sourdough
Softened butter for spreading
1 can of Ortiz or good-quality large anchovies
Toast the bread, butter it and cut it into fingers the same size as the anchovies. Drain the anchovies, reserving the oil for a Caesar salad dressing and lay an anchovy on each finger of toast. Serve immediately.