It seems that people either love or hate the humble anchovy. But it has been flavouring our food for millennia although in many different forms - from the Roman sauce 'garum' to various pastes and preserved forms to the centrepiece of a pizza, tapas or caesar salad. 

Guest: Christopher Beckman, author of A Twist in the Tail – How the Humble Anchovy Flavoured Western Cuisine published by Hurst

This story originally aired on 26 August 2024.