Green Sauce

Serves 8

1 large bunch of mixed fresh herbs, about 100g, such as flat-leaf parsley, basil and mint

1 garlic clove

2 tbsp capers, drained

3-4 cornichons

1 tbsp Dijon mustard

4 tbsp olive oil

1 tbsp red wine vinegar

Place all ingredients in a blender and combine. Season to taste with sea salt and freshly ground black pepper, then taste. Tweak flavours with more vinegar, oil and mustard if required.