To serve 4:
Arrange 8 large good-quality pickled anchovy fillets on a nice plate. Squeeze over the juice of half a lemon and drizzle some olive oil over them. Grind over a good twist of black pepper, scatter over a handful of chopped flat-leaf parsley leaves then toss and serve.
Your anchovy-loving friends will thank you.
(Idea from Anchovies in Jamie Does…)