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Recipe by Emily Scott. Photo by Matt Russell.
These anchovy twists from Home Shores are perfect for parties — crisp, buttery, and packed with flavor. They take minutes to make, can be served warm or at room temperature, and pair beautifully with Champagne or a chilled white wine. Emily Scott’s recipe captures what she does best: simple, elegant food that feels thoughtful without being fussy. Guests always reach for one more.
If you love recipes that make entertaining feel effortless, Home Shores is worth adding to your collection. You can order your copy online here.
Anchovy Twists
Ingredients
- 50 ml 1¾ fl oz/3 tablespoons
- good olive oil
- 2 x 50 g, 1¾ oz tins of anchovy
- fillets in olive oil, reserve the oil
- 1 teaspoon dried chilli, hot pepper flakes
- handful of thyme leaves
- 1 x sheet of ready-rolled puff pastry
- 25 g 1 oz Parmesan, grated
- sea salt and freshly ground black
- pepper
Instructions
- The anchovies are wearing the trousers in these buttery puff pastry straws. Their salty notes marry perfectly with the heat from the chilli and fragrant thyme leaves. Perfect with a pre-dinner drink or on a picnic.
- Preheat the oven to 200°C fan/220°C/425°F/gas 7. Line a baking sheet with baking parchment.
- In a small bowl, combine the olive oil, anchovy oil, chilli flakes and most of the thyme leaves. Season with salt and pepper (do not add too much salt as the anchovies are already salty).
- Unroll the pastry and place it on the prepared baking sheet. Brush it all over with the olive oil mixture and then
- cut it into about 12!pencil-thin strips, then cut these in half to form 24!short strips. Place the anchovy fillets on the strips. Sprinkle over the grated Parmesan and remaining thyme leaves.
- Bake in the oven for 10–12 minutes until golden.
Excerpted with permission from Home Shores, by Emily Scott (Quadrille, RRP £30). Photography by Matt Russell