Mahyaveh-style anchovy and spice spread

Step 1: Toast the 1 tbsp brown mustard seeds, 1 tsp cumin seeds, 1 tsp coriander seeds and ½ tsp fennel seeds in a dry pan over a medium heat for 2–3 minutes, shaking, until fragrant and the mustard seeds begin to pop. Tip onto a plate to cool.

Step 2: Grind the cooled spices to a coarse powder in a mortar or spice grinder.

Step 3: Blend the 3 ½ oz salted anchovy fillets in oil, 1 tbsp of their oil, the ground spices, 2 cloves garlic, ½ tsp chilli flakes, 2 tbsp white wine vinegar or grape vinegar and 2 tbsp cold boiled water to a smooth, dark, spreadable paste. Add a few drops more water if it is too stiff.

Step 4: Spoon into a very clean jar, press down to remove air pockets and smooth a thin layer of the anchovy oil over the top. Close and refrigerate straight away.

Step 5: Leave in the fridge for at least 24 hours so the flavours meld. Keep it at 5 °C or below, always use a clean spoon and eat within 2 weeks; throw it away if it smells sour or shows mould.

Step 6: Serve a thin smear on warm flatbread such as lavash or taftoon (use a gluten-free flatbread if needed), or stir a spoonful into fried eggs.