Fortnum's Relish, or Patum Peperium, is distinguished by the sheer quantity of anchovy. To this salty armada we have added fragrant dill, garlic and spicy Sarawak pepper to make a delicious contemporary version of the very British 19th-century treat. Patum Peperium is superb with a wealth of dishes – spread on hot-buttered toast, melted on steak, drizzled on salad dressings, stirred through mashed potato, scrambled eggs or pasta, or added to Welsh Rarebit. It is an anchovial ambrosia!

 

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