coriander pesto

2 handfuls fresh leaf coriander

2 cloves fresh garlic

60g pine nuts

60g freshly grated Parmesan

100-125ml olive oil

freshly ground black pepper

Blend the coriander, garlic, pine nuts and oil together. Stir in the Parmesan. Season with the pepper, and serve as a dip, a topping for soup, or tossed through warm pasta.

horseradish and apple sauce

1 sharp flavoured apple, peeled and grated 125ml double cream

3 tbsp horseradish relish

1 tsp paprika

freshly ground black pepper

Blend the cream till soft peaks form, then fold in the horseradish, apple and paprika. Season with the pepper, and serve with beef or sausages.

black olive and anchovy tapenade/sauce

125g pitted black olives, drained

30g anchovy fillets, drained 1½ tbsp capers, drained 50-75ml olive oil

1 tbsp brandy (optional) freshly ground black pepper

Blend the olives, capers, and anchovies. Stir in enough oil to form a paste. This is a tapenade. For a sauce or a dip, stir in more oil till you get the consistency you want. Spread on toast, or toss through warm pasta. Try it with sun-dried tomatoes instead of capers.

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