Smoky green sauce for everything

MAKES ABOUT 2 CUPS (500ML) PREP TIME 5 MINUTES

Bright and fresh with layers of smoky flavour and just enough saltiness and acid, this sauce comes in handy to pep up everything from a fried egg on toast to a simple veggie and rice bowl, a pasta salad and, in this case, a rich slow-cooked lamb dish.

1 avocado, peeled, stone removed 1 handful mixed herbs, eg, sorrel, parsley and mint, or basil, tarragon and dill

2 tablespoons capers, rinsed 1 tablespoon pure maple syrup 2 chipotle chillies in adobo sauce (see Note, below)

¼ cup (60ml) olive oil grated zest and juice of 1 orange

Combine ingredients in a food processor or blender; blitz until a smooth sauce forms. Add a little water if you prefer a runnier sauce. Transfer sauce to a jar and store in the fridge for a couple of days.

Sophie’s note: Chipotle chillies in adobo sauce are little flavour bombs in a tin. You’ll find them in most supermarkets.