Gentleman's Relish with toast and burrata

An intensely salty, umami-rich paste, Gentleman's Relish is a sort of anchovy and garlic butter that's more versatile than you might think. It's arguably at its best when simply spread on good bread, however, and here Charlie serves it alongside rich, creamy burrata.

Charlie says: ‘Gentleman’s Relish is a mighty thing to have in your fridge. My mother, Caryn uses it to great effect on a regular basis, stirred into sauces and resting juices or spread on toasts. More often made with butter, my mother occasionally repurposes beef dripping to make a very rich relish. For the dripping version, collect the renderings off a sirloin or ask your butcher who should have it readily available.’

First published in 2021

Ingredients

Metric

Imperial

Method

1
Using a pestle and mortar or food processor, pound or blitz the garlic into a paste with a pinch of salt. Add the anchovy fillets and continue to pound or blitz, then stir through the thyme and chilli flakes, followed by the butter
2
Pour into a container and cover, then place in the fridge to set – it will keep well for up to 2 weeks
3
To serve, toast the bread then spread a thin layer of the relish on each slice, allowing the butter to melt. Cut each slice in half and arrange on a plate. Tear open the burrata and sit them alongside, then dress with olive oil, salt and pepper. Finish with a sprinkling of parsley
First published in 2021

After learning the culinary ropes at Jeremy Lee's legendary Quo Vadis in London, Charlie Hibbert now heads up the beautiful Ox Barn restaurant at Thyme, a vast country retreat with beautiful homegrown produce on the doorstep.

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