Fortnum and Mason, Fortnum's Relish Anchovial Alchemy in a small porcelain pot with gold lettering on a slate background

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Fortnum's Relish, or patum peperium, is distinguished by the sheer quantity of anchovy. To this salty armada we have added dill, garlic and fragrant Sarawak pepper to make a delicious contemporary version of the very British 19th-century treat. Fortnum's Relish is 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. It is anchovial ambrosia.

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Size: 4256px × 2832px
Location: Studio East Yorkshire UK
Photo credit: © Alan Mather / Alamy / Afripics
License: Licensed
Model Released: No

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