This is wonderful on chicken, fish, or anything else you want to zap up.

  • Handful of fresh young wild garlic leaves.
  • Tablespoon of grated parmesan
  • Tablespoon of capers
  • Two or three anchovy fillets from a tin
  • Glug of good olive oil.

Zap the lot with a stick blender. Add more oil if it is too much of a lump. You want it spoonable. You can use it straight away, but it will improve if left in the fridge overnight.