RECIPE: SAUCE VIERGE

100g good tomatoes, finely chopped

2 teaspoons small capers

1 shallot, very finely chopped

Juice of half a lemon

Basil cut into thin slices

Chopped chives

Put the oil in a pan and add the tomatoes, shallots, capers, lemon juice, sea salt and freshly ground black pepper.

When ready to serve, warm the sauce through for a couple of minutes. Then add the fresh herbs and serve.

Pictured are our Vegan Seacakes with Sauce Vierge and samphire.