Mixed Herb Stem Salsa Verde
30g stale bread
100g mixed soft fresh herb stems, such as flat-leaf parsley, basil and mint
1 garlic clove
1 teaspoon white wine vinegar
4ml extra virgin olive oil, plus extra to cover
Sea salt and black pepper
Soak the bread in some warm water in a bowl. Meanwhile, wash the herb stems and put them in a food processor or blender along with the garlic, vinegar, anchovies and oil and pulse a few times to lightly blend. Squeeze the liquid from the bread and add it to the processor. Blend until you have a creamy sauce but not too thick. Season with salt and pepper to taste, cover with oil and rest in the fridge for 2 hours. It will keep for up to a week in the fridge.
Cheese Scraps Fondue
- 400g mixed cheeses (Emmental, Gorgonzola, Parmigiano Reggiano - cut the softer cheese into small pieces and grate the hard cheese)
- 30g plain flour
- 100ml dry white wine
- Sea salt and black pepper
- Grated nutmeg, for sprinkling
Combine the cheeses in a medium bowl, add the flour and toss together. Rub the inside of a fondue pot with the garlic clove. Add the wine and heat over medium heat until hot. Add a handful of cheese at a time to the wine mixture, stirring constantly until the cheese has melted, is bubbling gently, and has the appearance of a light creamy sauce. Season with salt, pepper and nutmeg. Serve with croutons.