How To Make Caper And Anchovy Relish
Perfect over salad or warm new potatoes
What you'll need:
75g anchovy fillets, chopped
• 2 tbsp extra-fine capers, plus a little of their vinegar
150ml Cotswold Gold Extra Virgin Rapeseed Oil
1 banana Shallots, very finely chopped or standard
½- ¾ tsp English mustard powder
squeeze of lemon juice
1 bunch each parsley, basil, mint, (finely shredded)
Blend together the anchovies, extra-fine capers, vinegar, rapeseed oil, shallot, very finely chopped, mustard powder and lemon juice until smooth.
Add the herbs and pulse a few times to incorporate.
Check for seasoning.