Green sauce Pistachios, mint & parsley

SERVES 12

Get ahead

On a large board, use a large sharp knife to finely chop 1 heaped tablespoon of shelled unsalted pistachios, then squash, destone and add 1 heaped tablespoon of mixed-colour olives, as well as 1 heaped tablespoon each of baby capers in brine and baby cornichons. Add 4 anchovy fillets in oil and 2 teaspoons of English mustard, then pick over the leaves from 1 bunch each of mint and flat-leaf parsley (60g total).

Chop everything until fine, mixing as you go. Scrape into a serving bowl, add 2 tablespoons of red wine vinegar, 4 tablespoons of extra virgin olive oil and just enough boiling kettle water to loosen, mix well, then season to perfection with black pepper.

ENERGY 64kcal FAT 6.5g SAT FAT 0.9g PROTEIN 0.8g CARBS 0.5g SUGARS 0.3g SALT 0.3g FIBRE 0.2g