This herby salsa dressing with tarragon, parsley, capers and wild garlic goes perfectly with traditional roast chicken and fish
- small pack tarragon
- 2 small packs flat-leaf parsley
- 30g wild garlic (or 2 garlic cloves)
- 3 tsp Dijon mustard
- 40g small capers, drained, rinsed and roughly chopped
- 200ml extra virgin olive oil
- 2 tbsp sherry vinegar
MethodAdd the mustard and capers , and combine.
- 1½ kg sirloin of beef
- 1 tbsp olive oil
- rocket and crusty bread, to serve
- 2 tbsp capers, rinsed, drained and chopped
- 2 tbsp gherkins, finely chopped
- ½ bunch spring onion, finely chopped
- small bunch parsley, finely chopped
- juice 2 lemons
- 4 tbsp extra-virgin olive oil
- Heat oven to 240C/220C fan/gas 9. Rub the beef all over with the oil and season with some salt and lots of black pepper. Transfer to a roasting tray and cook for 20 mins, then turn the oven to 190C/170C fan/gas 5 and roast for a further 10-15 mins per 450g for medium-rare, 15-20 mins per 450g for medium, 20-25 mins for medium-well and 25-30 mins for well done. Remove from the oven and allow to cool.
- To make the salsa verde, mix all the ingredients with some salt and pepper. Thinly slice the beef and arrange on a serving platter, drizzle with the salsa verde and rocket leaves and eat with the crusty bread.
- 1 x 25g pack dill, roughly chopped
- 1 x 25g pack mint, tough stalks removed and roughly chopped
- 1 x 25g pack flat-leaf parsley, roughly chopped
- 1 x 25g pack chives, roughly chopped
- 1½ tbsp wholegrain mustard
- 2 tbsp caper
- 2 tbsp toasted pine nut
- 1 x 200g tin green olive stuffed with anchovies, drained (85g)
- 2 lemons, juice only
- 4 salmon fillets
- 175g wild and white basmati rice
- 50g stoned marinated black kalamata olive
- 75g toasted pine nut
- 1 red pepper, chopped
- Preheat the oven to 200C/fan 180C/gas 6. To make the salsa verde, put the herbs, mustard, capers, pine nuts, olives and the juice of the 1 ½ lemons in a food processor and pulse until roughly chopped.
- Put the salmon fillets on a lightly oiled baking sheet. Squeeze over the juice of the remaining half lemon and season with freshly ground black pepper. Cook in the oven for 10 – 12 minutes or until cooked through.
- If serving with the rice, cook the rice according to the packet instructions. Mix together the olives, pine nuts and red pepper. Once the rice is cooked, stir through the olive mix.
- Pile the salsa verde on top of the salmon fillets. Serve with the rice.
- 1 tsp peppercorn
- 200ml white wine vinegar
- 1 fennel bulb, thinly sliced
- 2 bay leaves
- few parsley stalks (from the bunch used for the salsa verde)
- 1kg/2lb 4oz piece British salmon fillet, skin on
- few lemon slices
- 3 or 4 garlic clove
- 5 anchovy fillets, rinsed if packed in salt
- zest and juice 2 unwaxed lemons
- large bunch flat-leaf parsley, leaves and stems
- large bunch basil, leaves and stems
- 4 tbsp caper drained and rinsed
- 6 tbsp rapeseed or extra-virgin olive oil
- steamed Jersey Royal potatoes, buttered, and asparagus, to serve
- First make the poaching liquid for the fish. Put the peppercorns, 2 tsp salt, vinegar, fennel, bay leaves and parsley stalks in a saucepan with 2.5 litres of water, and bring to the boil. Boil for 10 mins so all the flavours infuse into the liquid.
- Make sure that you choose a roasting tin big enough to hold the salmon fillet. Strain the liquid into the empty tin, bring to the boil on the hob, then add the fish, skin-side down, making sure it is covered in liquid. Scatter around the lemon slices, and simmer gently for 1-2 mins until the fish changes colour completely. Cover the surface with a large piece of foil, turn off the heat and leave to cool completely. The fish will cook as the liquid cools.
- To make the salsa verde, put all the ingredients into the bowl of a food processor, then blitz to make a bright, slightly chunky sauce. Season to taste.
- Carefully remove the salmon to a serving platter and peel away the skin if you like. Serve with the salsa verde, new potatoes and asparagus.