Salsa verde

It is a cold, finely chopped sauce made with parsley, capers, anchovies, garlic, vinegar or lemon juice and olive oil. Some versions add mustard, gherkins or hard-boiled egg; the herbs and oil give it its vivid green colour.

Finely chop a large bunch of parsley with capers, an anchovy fillet and a little garlic, then stir in olive oil and lemon juice or vinegar until spoonable. Chop by hand for a textured sauce; a food processor makes it smoother, but stop before it turns into a purée.

Spoon it over roast or grilled meat, especially boiled beef, or serve it with fish, potatoes and vegetables. It also makes a lively dressing for beans or a sandwich spread.

Keep it in a clean, sealed container in the fridge and use it within three days. Press the surface level and cover it with a thin film of olive oil to help limit browning; discard it if it develops an off smell or mould.

No. Italian salsa verde is an uncooked herb-and-olive-oil sauce, usually with parsley, capers and anchovy; Mexican salsa verde is typically made with tomatillos, chillies and onion, often cooked or roasted.

For a similar sharp, herby finish, use a parsley-and-lemon dressing with capers, or try chimichurri, which is usually more garlicky and often contains chilli. If you need an anchovy-free alternative, leave out the anchovy and add a little extra caper and salt.