Skye Gyngell's Anchovy and Walnut Sauce

Photo: Robyn MacLarty

Ingredients

2 good-quality anchovies

1 clove of garlic, peeled and finely chopped

1 small bunch of flat-leaf parsley

A handful of shelled walnuts, finely chopped

100 ounces ml/31/2fl extra-virgin olive oil

Preparation

Pound all the ingredients except the oil in a pestle and mortar until smooth, then pour in the oil and stir well to combine. Spoon over any lightly cooked green vegetable, such as broccoli, spinach or chard.

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About

This sauce is best made on the day it is to be eaten. I spooned the sauce over lightly steamed broccoli and zucchini, but I can’t wait to try it on fish, crusty bread and even chicken.