Ingredients

Method

• 1 cup parsley
• 1⁄2 cup chervil or fresh coriander
• 1 cup basil
• 1 cup mint
• 1 T fresh thyme
• 1⁄2 cup chives
• 2 bunches spring onions, chopped
• 60 g baby capers
• 6 fillets anchovy, chopped
• 2 t Maldon salt (or to taste)
• freshly ground black pepper, to taste
• 1 T wholegrain mustard
• 1 1⁄2 cups olive oil
• 1⁄2 cup lemon juice

Method

Ingredients

Chop all the herbs by hand fairly finely or put everything except the olive oil and lemon juice into a food processor and chop fairly roughly. Add the lemon juice and olive oil, taste and adjust the seasoning.

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Photographs: Toby Murphy, Sadiqah Assur-Ismail
Production: Abigail Donnelly and Hannah Lewery