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.