Foraged Salsa Verde

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Great British Chefs
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Large bunch of wild garlic leaves

Large bunch of sorrel leaves

Large bunch of nettle leaves

Handful of goosegrass tips

1 tbs of capers

1 tbs of cornichons

4 anchovy fillets

1 tbs of Dijon mustard

2 tbs of red wine vinegar

5 tbs of extra virgin olive oil

Salt and pepper, to season

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