Tartare sauce

Don’t save this just for seafood: crunchy, sassy tartare sauce is brilliant with fish, but also with cold meats and in sandwiches. Try to find the small squat shallots rather than the long “banana” shallots, which are actually a shallotonion cross.

MAKES ABOUT 100ML INGREDIENTS

4 tbsp mayonnaise

3 tbsp chopped cornichons 2 tbsp capers

2 tbsp finely chopped shallot 1 tbsp chopped parsley

1 tbsp chopped tarragon (optional)

Squeeze of lemon juice

METHOD

Simply mix all the ingredients together until well distributed.

This will keep for up to two days in a jar in the fridge.