Anchovy, basil and garlic sauce by M. Kuehn

The joys of experimenting in the holidays. Calm, relaxed cooking and more time to be thoughtful.
Drizzle this on chicken, halloumi and baked fish. Lush.

TIP This will serve 6 people and you can put the rest into a jar in the fridge for four days at least.

6 anchovy fillets in oil
20 basil leaves
2 fat cloves of garlic, crushed
3 tbs white wine vinegar
10 tbs olive oil
1 tsp honey
1 tsp English mustard
1 medium red chili – finely diced
1/2 tsp maldon sea salt
good grinding of black pepper

Simply put everything into a blender or small processor and whizz for  40 seconds. That’s it. Marvellous.