Les Niçois Grandpa Jeannot’s Anchovy Dip 100g

Anchovy gives this little spread its deep, savoury pull. Garlic follows with a more pointed bite, while wine vinegar lifts the richness and keeps the finish lively. Parsley and pepper round out a recipe that has plenty of character before it meets anything more elaborate than bread.

Sunflower oil gives the spread richness; a further addition of red wine vinegar sharpens it. The result is an anchovy-led condiment with enough body to spread and enough intensity to season the food beneath it.

On a crisp slice of toast, that concentrated savouriness has somewhere to settle. With a radish, you get peppery freshness against the fuller anchovy flavour; with a warm potato, the same spoonful feels rounder and more comforting. Choose this when you enjoy a forthright savoury bite and want one good condiment to make plain ingredients feel considered. There is a lot of pleasure in letting the anchovy do the talking.

• A proper plate of crudités: Arrange radishes, cucumber spears and a few tender fennel slices beside the anchoïade. Add warm boiled potatoes for a softer, more substantial bite. The vegetables bring freshness and crunch; the dip provides the savoury seasoning. It makes a lovely first course when you want to spend more time at the table than at the stove.
• Toast and a soft-boiled egg: Spread a thin layer over grilled sourdough, then add a halved egg and a little chopped parsley. The warm yolk softens the anchovy’s intensity and catches in the toast. Serve for a small lunch with a sharply dressed green salad.
• Roasted peppers: Spoon a little over sweet roasted red peppers while they are still warm. Let their juices mingle with the anchoïade, then bring bread to collect the last of it.

Anchoïade has an excellent trick: it makes the vegetable plate feel like an occasion. In the Provençal tradition, anchovy and garlic bring enough personality to turn crisp raw vegetables and simple cooked ones into food worth lingering over. The interest comes from moving between them. Fennel is fresh and aromatic, radish brings its own peppery snap, and a potato gives the anchovy a gentle place to land.

Papi Jeannot’s name belongs to Les Niçois’ version of that idea. It is a useful reminder that a memorable apéritif need not involve a procession of tiny, complicated dishes. Good bread, a few well-chosen vegetables and a condiment with conviction can make a much more inviting start. Put the potatoes on while you cut the radishes. Lunch already has a plan.

Store unopened at ambient temperature. Refrigerate after opening.