Salsa Verde

a bunch of flat-leaved parsley, leaves only
a few basil leaves
15 mint leaves
2 cloves garlic, peeled and crushed
1 tbsp Dijon mustard
6 anchovy fillets
1 tbsp capers
1/4 pt good olive oil

Put everything except the oil in the food processor, then add a couple of tablespoons of the oil. Whiz it until it becomes a paste — you’ll probably need to stop and scrape the sides down a couple of times. Then add the rest of the oil in a thin stream with the motor running, as if you were making mayonnaise. It should end up looking a bit like lumpy green mayonnaise. Serve with grilled fish (incidentally mackerel, one of my favourite fish, is excellent barbecued).

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