What’s so special about our version of the classic patum peperium is the sheer quantity of anchovy. There is not just a hint but a whole armada of anchovy here, to which we have added dill, garlic and fragrant Sarawak pepper. Fabulous on hot buttered toast, melted on a steak, in salad dressings, stirred through mashed potato, scrambled eggs or pasta, in Welsh Rarebit, in casseroles…in fact anywhere you use anchovies. It is anchovial ambrosia.

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