This is a recipe from Hugh Fernley Whittingsall. Lynsey and I went to Jimmys Harvest Festival 2010 with a friend and enjoyed the River Cottage tent, where I had the Mutton Burger and Lynsey had the veggie option. Both were adorned with this amazing salsa. I often hanker after this when I smell a waft of a BBQ.
Ingredients
Mint handful
Parsley handful
Heap tsp capers
Heap tsp Dijon mustard
2 cornichons
Garlic
Anchovies fillets x 4 and oil
And little olive oil to taste
Red wine vinegar blitz in a food processor or roughly chop and mix together on a large chopping board and taste to season
Smear this over grilled chicken, fish, steak, lamb chop or as Hugh did a big fat juicy homemade burger.
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