A traditional Italian sauce which goes well with fish or meat. If serving with meat omit the lemon juice for red wine vinegar and double the Dijon mustard. It can be vegan if the anchovies are removed. Serves 8 2 Big handfuls of parsley 2 Big handfuls of mint 1 Small handful of basil or rocket or marjoram 8 Anchovy fillets 1 tablespoon capers 1 teaspoon of Dijon mustard Juice of half a lemon Enough olive oil to loosen sauce approximately 8 tablespoons Start by finely chopping all the herbs and place in a mixing bowl. Add enough oil to cover, this will prevent oxidisation and stop the herbs from turning brown. Next finely chop the capers and anchovies and add to the herb mix with the lemon juice and mustard. Mix the sauce until everything looks evenly distributed. I served it with pan fried monk fish, herby borlotti beans and purple sprouting broccoli for a healthy dinner.
By Isabelle Stanley
From Fish 4 Ever, Lower Earley, Reading, Berkshire.
Vegetarian
From Biona Organics, Kingston Upon Thames, Surrey.
A perfect accompaniment to pepping up salads or sandwiches
Organic, Vegan, Gluten free, Dairy free
From Suma Wholefoods Cooperative, Lacy Way,Elland, Yorkshire.
Organic, Vegan
From Scarlett & Mustard, Pepper Wash Lane, Framlingham, Suffolk.
Vegetarian, Vegan, Gluten free, Dairy free
From Hillfarm Oils, Hill Farm, Heveningham Halesworth, Suffolk.
Vegetarian, Unpasteurised
From Walmestone Nursery, Wingham, Kent.
Pesticide free