1. Put capers in a food processor with gherkin, chives, parsley and about half the olive oil. Squeeze over lemon juice and add breadcrumbs.
2. Whiz until fairly smooth, then release the mixture from sides. Add rest of oil and season with salt and pepper to taste. Whiz again.
3. The sauce should be fairly smooth and loose but not runny. Refrigerate, covered, for up to five days.
Use your skills to make these triple-tested recipes:
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Classic glass bowl (1 litre), Classic glass measure jug (0.5 litre), Pyrex. Cuisine Système 5200XL BlenderMix, Magimix UK. Black two-tone silicone scraper, Kuhn Rikon UK. Easy-fill acrylic mill, Lakeland.
The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
