CAPER & OLIVE RELISH

Updated at: Tue, 19 Mar 2024 19:19:15 GMT

Step 1

For a quick and easy relish to go with prawns, salmon or other fish fillets, chicken, pork, lamb or steak, simply fry diced celery and pine nuts in a generous amount of olive oil over a gentle heat, until the nuts turn golden. Remove and stir in some rough chopped capers and a little of their brine, chopped pitted green olives, and a pinch of saffron that has been soaking in a tablespoon of warm water for 5 minutes. Add the soaking liquid, too, then stir in chopped parsley, lemon zest and a little lemon juice and seasoning to taste, before serving.

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