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This recipe is classed as easy

Rating 2.83 / 5 (66 votes)

Prep time:
5 min, plus setting time
Cook time:
10 min
makes about 160g

It might sound more English than Worcestershire sauce, but this highly-seasoned anchovy paste is a descendant of the ancient Roman condiment, garum - from Tom Parker Bowles


1. Put the butter, mace, cayenne pepper and a little grated nutmeg into a medium-sized pan and melt over a gentle heat.

2. Add the anchovies and stir for a couple of minutes until they have melted, but don't let the mixture boil.

3. Fish out the blades of mace and pour the relish into a ramekin. Put in the fridge to set.

4. Serve spread thinly on hot slices of toast.

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