HERB AND CHILLI TAPENADE

Preparation 10 minutes Serves 4-6 Tapenade is usually blended to a paste but this rough-textured version, packed with herbs and chilli, is equally delicious, especially when served with lamb and roasted tomatoes. It’s also good alongside grilled chicken and fish and makes a great topping on its own for crusty bread.

125g destoned black olives 1 tbsp capers, drained and rinsed 3 anchovy fillets, chopped 2 garlic cloves, roughly chopped

1 red chilli, deseeded and roughly chopped a generous handful each of basil and flat-leaf parsley 3-4 tbsp extra-virgin olive oil 1 Place the olives, capers, anchovies, garlic and chilli in the small bowl of a food processor and pulse until roughly chopped – don’t overprocess or it will become mushy. Alternatively, roughly chop by hand.

2 Add the herbs and, again, pulse the mix until roughly chopped. Tip into a bowl and stir in the oil. Use within two days.