Caper And Anchovy Relish
- 75 g Anchovy Fillets Chopped
- 2 tbsp Capers Plus Vinegar
- 150 ml Cotswold Gold Rapeseed Oil
- 1 Banana Shaloot Finely Chopped
- 3/4 tsp Mustard Powder
- 1 Bunch each Parsley, Basil & Mint Shredded
Blend together the anchovies, extra-fine capers, vinegar, rapeseed oil, shallot, veryfinely chopped, mustard powder and lemon juice until smooth. Add the herbs and pulse a few times to incorporate them. Check for seasoning.