Try this on rounds of wholemeal bread with a halved quail’s egg on top.
It’s also great with grilled tuna or char-grilled vegetables.
1/2 lemon, juiced
two fat cloves of garlic, crushed
570ml (1 pint) sunflower oil, warmed
30g (1 oz) capers, rinsed and drained
a few drops Tabasco
salt and freshly milled pepper
Place the eggs in their shells in the blender, and fill with warm water while you get the rest of the ingredients ready.
Stand the remaining ingredients in a warm place.
Empty and dry the blender jar, and whizz the shelled eggs with the lemon juice and garlic.
Add the sunflower oil in a slow stream through the hole in the lid, with the blender operating on Speed 1.
Add the Tabasco and seasoning to taste.
With the pulse pad, add and blend in the capers, keeping the capers chunky.
Keep chilled until needed.