If you want to experience a party in your mouth, try this fantastic sauce. Take the leaves from a large bunch of parsley, a small bunch of basil leaves, a few mint leaves, a tablespoon of capers, 3 anchovies or a blob of anchovy sauce, a gherkin, a tablespoon of wine vinegar and about four tablespoons of olive oil. Whiz it to a sauce with a hand blender. Add more olive oil to make it slightly runny but you don’t want it all oily. You can play around with the combination of herbs and seasonings, it should be herby and slightly sharp. Some people add a bit of Dijon mustard, I like to bulk it out with chives but that is because I have loads. This sauce keeps well in the fridge and wakens up any simple fish dish. Also good with grilled chicken, pork or any bland meat cut.