how many of you use "patum pepperium" products

[Theyoungkiltman]

I just started making and using poachers relish.

[Jock Scot]

"Gentleman's Relish". Love it! I often have it when coming in from a days shooting on buttered(its got to be salted butter!) hot toast, washed down with a wee dram sat by the fire.

[John_Carrick]

Great stuff. I like it for breakfast sometimes. Its says "use sparingly" and they are right about that. I piled it on like pate the first time and it is too intense.

[Theyoungkiltman]

That sounds great! It just seems to be the essence of good better times.

[McClef]

Items to do with food and drink are better located with previous threads on such matters in The Pub section.

Thread being moved there.

[Theyoungkiltman]

Yes I agree.

[artificer]

I make my own and absolutely love it on toast or a sourdough muffin.

Great at breakfast, mid-afternoon, or even a late evening snack if I'm alone in the house- my better half despises the smell of it.

HERE'S the recipe I used as a base for mine (and then made a few modifications).

ith:

[Theyoungkiltman]

Artificer, I used the same recipe but used salmon and some lemon zest to make it more like poachers relish.

[JSFMACLJR]

I love Gentleman's Relish, and have eaten it now for over 50 years. Hot buttered toast is essential.

[brewerpaul]

Made some myself for the first time last night. Was quite interested in this item, not having ever heard or tried it before. Found this link and recipe http://www.telegraph.co.uk/foodanddr...sh-recipe.html Might try the cooking of the spices like the recipe Artificer links to. Jennifer and I both like anchovies and we make our own fresh butter with local milk/cream. We decided this was going to be something to make and take as an appatizer when we go to peoples homes for dinner. Thanks for the post here, it added one more bit of variety to the things Jennifer and I enjoy.