Once you have your salsa verde made, this is a really simple and quick dish to put together. Again, my plating isn’t great, but at least it tasted good!

For the salsa verde, I blended: 100g parsley, 60g anchovy fillets, 2 tbsp capers, 30g basil, a little olive oil, lemon juice and zest, 8 cloves garlic, 1 tbsp dijon mustard, and 1 tbsp each of apple cider and balsamic vinegar. This is only loosely based on the traditional Italian salsa verde, and I found it slightly too salty for my tastes to eat on its own. It is, however, lovely with simple fish or chicken!

I had it with crispy-skinned sea bass, blackened courgettes and kale.