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.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
