Ingredients

• 120g x Anchovies in olive oil. Drained

• 120g x Butter - unsalted

• 1/4 x Teaspoon dried thyme

• 1/4 x Teaspoon nutmeg

• 1/4 x Teaspoon cinnamon

• 1/4 x Teaspoon ginger - minced

• 1/4 - 1/2 x Teaspoon black pepper. To your taste

• 1 x Pinch cayenne pepper or your preferred chilli fakes - optional

Preparation

Place the butter and anchovies in a processor and pulse until you have a smooth relish or paste. Next add the pepper and spices to the paste and lightly pulse 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.