Ingredients

• 4 x tins, 45g Anchovies in olive oil. Drained

• 150g x Butter - unsalted

• 1/4 x Teaspoon dried thyme

• 1/4 x Teaspoon cinnamon

• 1/4 x Teaspoon ginger - ground

• 1/4 x Teaspoon black pepper

• 1 x Pinch cayenne pepper - optional

• 1 x Tablespoon lemon juice

Preparation

Place all the ingredients in a blender and pulse until you have a smooth relish or paste. Place in sealed jars - the relish will keep up to 2 weeks in a refrigerator

Important: To reduce the salt content soak the anchovies in milk or cold water for one hour then pat dry.

Comments: All the ingredients may be altered to your taste.