Cantabrian anchovies in olive oil. These anchovies are caught close to the coast in spring at their flavoursome peak and cured for 11 to 12 months in Santoña, the birthplace of the Cantabrian anchovy, at a traditional, family-run cannery. The hand-prepared fillets are packed in a neutral olive oil so that the unique flavour of the fish can shine. The anchovies are meaty, flavoursome and firm-textured.

Serving tip: toast some good bread, let it cool, apply butter thickly and position the anchovy fillets