Riverford Wicked Leeks
Anchoiade recipe image

Print Anchoiade

This pungent, salty dip is the way to make the best of the moment when all the new summer vegetables come through in the boxes: serve it with a mix of raw crudités – bunched carrots, raw fennel, peppers, radishes. Make it a full meal with cooked new potatoes, boiled eggs, bread and olives. Or just spread your anchoïade on warm French bread for a quick snack.


  • 6-8 anchovy fillets, drained if in oil, rinsed if salted, roughly chopped
  • 2 cloves of garlic, roughly chopped
  • A few leaves fresh rosemary, chopped (optional)
  • A splash (about 1 tbsp) red or white wine vinegar, or lemon juice
  • About 100ml olive oil
  • Freshly ground black pepper


  1. Use the pestle and mortar to grind the anchovies, garlic and rosemary until they form a rough paste.
  2. Add a splash of vinegar, then gradually add the oil, stirring constantly. Season well with pepper to taste.
  3. You should end up with a dip the consistency of a tapenade or a rough textured mayonnaise. Add a little more oil if needed.

Cooks notes

There are many variations on this dip: you could use a food processor to blend the oil in gradually after blitzing the rest of the ingredients, but a rougher texture is a more original version.

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