4 bites AOC

The piquant flavours of olives, capers and anchovies bring a taste of the Mediterranean to many a meal

Club Med couscous

1 Slice ¼ -½ cauliflower into thin branches. Add 100g chopped walnuts and toss with a little olive oil, a splash of tarragon vinegar and sea salt and pepper, and roast in a hot oven until coloured and crisp. 2 Place a large pinch of saffron, the zest ½ orange, a small handful of thinly sliced dates and 2 cups boiling water in a bowl. Infuse for a minute, then stir in 1 large cup couscous, cover and leave for 15 minutes. 3 Uncover couscous and fluff up with fork. Mix in the cauliflower and walnuts, 1 Tbsp capers, a small handful chopped black or green olives, a couple of chopped baby cucumbers and fresh chervil or tarragon. 4 Whisk ⅓ cup yoghurt with 2-3 crushed anchovies and the juice of ½ an orange. Mix through the couscous and serve, garnished with a few white anchovies, if wished, and fresh chives.

Anchovy mayonnaise

Slather on fried fish or shellfish fritters, use as a dipping sauce for chicken or fish fingers, dollop on new potatoes and roast veges, mix through a potato salad, and spread in roast meat sandwiches. Use fewer or more anchovies, to taste.

1 In a food processor blitz 2 egg yolks with the zest and juice of ½ a lemon and 2 tsp dijon mustard until smooth. With the motor running, slowly drizzle in 150ml grapeseed oil (or light olive oil, or other neutral oil) until it thickens. Place in a bowl. 2 Finely chop and smoosh 50g anchovies into a paste and add to the mayo (along with any oil from the can). Add a small handful of chopped green or black olives and 1 Tbsp roughly chopped capers and mix together. Chill. To serve, add a small bunch of chervil or parsley, chopped, freshly ground black pepper and lemon juice to taste.

Green olive tapenade

Serve as a zingy condiment with raw vegetables, as a topping for canapes or crostini, or mixed into cheese straw pastry. Add to stuffing, cheesy breadcrumb or sausage roll mixes. Spread under the skin of a chicken to roast, or on top of fresh fish to grill.

Crush 2-3 garlic cloves with ½ tsp salt to a paste. Place in a food processor with 200g green olives, 3 anchovy fillets, 1 Tbsp capers, 1 Tbsp pickled jalapenos (optional), a large handful of roughly chopped parsley, and a small handful of fresh oregano. Add 50ml olive oil, the zest and juice of 1 lemon and a splash of red wine vinegar and blitz to combine to a coarse pate. Season with freshly ground black pepper and chill.

Anchovy, olive and caper butter

Toss into steamed greens, whip into mash, melt on to baked potatoes, pumpkin, fish and steaks. Stuff under chicken skin to roast.

Chop up 3-5 brown or white anchovies, 7 black or green olives, 2 tsp capers, 3-5 sundried tomatoes, a small handful of fresh tarragon, oregano or parsley. Mix together with 100g room temperature butter. Chill.