But­tered an­chovy paste

The Daily Telegraph - Telegraph Magazine - - THE CUT -

A home-made Gentle­man’s Rel­ish, but gen­tler. Slather it on to hot toast where it will melt, or spread it thinly on cold, crisp toast sliv­ers. — 75g salted an­chovy fil­lets — 100g un­salted but­ter,

soft­ened — large pinch each of grated

nut­meg, ground ginger and ground cin­na­mon — cou­ple of shakes of Tabasco Place all the in­gre­di­ents in a food pro­ces­sor and whizz to a smooth but­ter. It is de­light­ful eaten straight away, but other wise pack it into a small pot or jar, seal and chill. It will be good for at least a week.

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