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Anchovy, olive and caper butter

Name: Anchovy, olive and caper butter
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)

Tam West

Warren Elwin

Food writer

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

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)