Rosemary tarator

Ingredients

Quantity	Ingredient
50g	sourdough bread, crusts removed, roughly torn
20g	activated walnuts
50ml	full-cream milk
1	hard-boiled egg, coarsely crumbled
20g	firmly packed rosemary leaves
10g	firmly packed mint leaves
10g	firmly packed flat-leaf parsley leaves
10g	coarsley chopped chives
5g	firmly packed tarragon leaves
2 teaspoons	baby salted capers, rinsed and drained well
4	anchovy fillets
200ml	extra-virgin olive oil
1	lemon, juiced

Soak the bread and walnuts in the milk to soften, about 4–5 minutes. Squeeze the excess milk from the bread and transfer it to a blender with the walnuts. Add the egg, herbs, capers and anchovies and process to a rough paste. Add the oil in a thin stream and blitz until you have a rustic sauce. Add the lemon juice and season to taste with salt and freshly ground black pepper. The tarator will keep refrigerated in an airtight container for up to 1 week