Ingredients 1 heaped tablespoon shelled unsalted pistachios 1 heaped tablespoon mixed-colour olives, stone in 1 heaped tablespoon baby capers in brine 1 heaped tablespoon baby cornichons 4 anchovy fillets in oil, from sustainable sources 2 teaspoons English mustard 1 bunch of mint (30g) 1 bunch of flat-leaf parsley (30g) red wine vinegar extra virgin olive …
