Gentlemans Relish Food

PATUM PEPERIUM - THE SECRET IS OUT - GENTLEMAN'S RELISH!

Steps:

• Using a mortar and pestle, pound the anchovies and butter until they resemble a smooth paste. You could also use a food processor.
• Stir in the breadcrumbs, spices and pepper and spoon the paste into a large ramekin. Cover and chill before serving.
• Serve with scrambled eggs, toast, sandwiches and as a "kick" to savoury sauces!

GENTLEMEN'S RELISH & SCRAMBLED EGGS

Steps:

• Beat the butter and Gentleman's Relish together with a wooden spoon until well blended. Beat the eggs lightly and season with pepper, but no salt. Melt a knob of butter in a pan and tip in the eggs. Let them cook for a few seconds, then stir, still over the heat, until creamily scrambled.
• When the eggs are just not quite done, take them off the heat and stir in another generous knob of butter. (This is a useful trick if you're making scrambled eggs for breakfast too: adding extra butter, or a tablespoonful of cream, brings the temperature down and means the eggs won't overcook on the way to the table.) Butter the toast with the Gentleman's Relish-flavoured butter, and top with the eggs. Cut into fingers, sprinkle over a little parsley and serve straight away.

GENTLEMAN'S RELISH

Steps:

• Drain the anchovy fillets and soak in the milk for 10-15 minutes.
• Drain off the milk.
• Put the anchovies, butter, black pepper and cayenne pepper into a food processor and puree to a smooth paste.
• Pot into a small cooled, sterilised jar and seal.
• Store in the fridge for up to 3 weeks.