Recipe by Luke Jefford

A foragers twist on the south American sauce. Traditionally used with grilled meats. This is a versatile sauce that can be used with vegetables and fish too.

Nikki and I love ground elder! The flavour doesn’t change much as it matures. Although best not to eat when it flowers, as it’s said to be a laxative!

Ingredients

• 100g Ground elder (stems removed)

• 350g Olive oil

• 12 Cloves Garlic (sliced)

• 1 Medium onion (small dice)

• 100g Capers

• 3 Red chillies (small dice)

• 75g Red wine vinegar

• 2 Tsp dried oregano

• 1 Pinch nutmeg

• Cracked black pepper & salt to taste

Method

Step 1

Bring a pot of water to the boil and also fill another bowl with water and lots of ice. Pop your ground elder leaves in to the boiling water for 10 seconds and immediately transfer to the ‘ice bath’. This helps to keep the sauce nice and green.

Step 2

Strain your leaves and squeeze with your hands tightly to remove any remaining water. Place on a chopping board and slice (this will help with the next step).

Step 3

Pulse the leaves with oil and a hand blender. The leaves want to appear chopped rather than pureed. So don’t over blend!

Step 4

Add all other ingredients to the mix and transfer to a sterile jar.

Step 5

Leave to infuse for 48 hours before using.