Anchovy, olive and caper butter

Tam West

Toss into steamed greens, whip into mash, melt on to baked potatoes, pumpkin, fish and steaks. Stuff under chicken skin to roast.

Ingredients

3	Anchovy fillets, use up to 5, brown or white ones (Main)
7	Olives, black or green (Main)
2 tsp	Capers (Main)
3	Sundried tomatoes, use up to 5
1 small handful	Tarragon, oregano or parsley
100 g	Butter, at room temperature (Main)

Directions

1. Chop anchovies, olives, capers, sundried tomatoes and fresh tarragon, oregano or parsley. Mix together with butter. Chill.

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