39
black olive and anchovy sauce
125g pitted black olives
30g anchovy fillets, drained
1
½
tbsp capers, drained
75ml olive oil
1 tbsp brandy (optional)
fresh ground black pepper
Put everything but the oil into the bowl. Add one tbsp oil and process for 5 seconds.
Do this twice more. If it’s too dry, add a little more oil and process again. Toss through
warm pasta or spread on toast.
horseradish and apple sauce
125ml double cream
1 sharp flavoured apple, peeled and grated
3 tbsp horseradish relish
1 tsp paprika
Put the cream into the bowl and process until soft peaks have formed, then transfer it
to a mixing bowl and fold in the rest of the ingredients. Season with fresh ground black
pepper. Serve with beef or sausage.
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