Season:  Spring/Summer/Autumn

Type:  Sauces

Difficulty:  Easy

Serves:  6 at home or 30 tastes in the classroom

Fresh from the garden:  les herbes, les citrons, spring onions

Recipe source: Adapted from the Stephanie Alexander Kitchen Garden Foundation

• metric measuring spoons and cups
• chopping boards & non-slip mats
• large knife
• 2 small bowls
• Juicer
• zester
• spoon

• 1 tablespoon salted capers
• 3 spring onions
• large handful flatleaf parsley
• 1 cup rocket leaves
• 1 tablespoon French tarragon
• 1 tablespoon lemon thyme
• ½ cup chervil
• ¼ cup extra-virgin olive oil
• sea salt
• freshly ground black pepper
• ½ le citron
• 3 cornichons

• Set out your equipment and ingredients.
• Measure the salted capers into a small bowl and add some hot water.  Set aside.
• Wash the spring onion, trim the ends off and slice it very thinly.  Place in the other small bowl.
• Chop the parsley coarsely and add it to the bowl with the spring onions.
• Chop up the rocket, tarragon, thyme and chervil and measure the right amounts of these herbs into the bowl with the spring onions and the parsley.
• Slice up the three cornichons and add them to the bowl.
• Rinse the capers in cool water, drain them and add them to the rest of the sauce.
• Stir in the oil and adjust the seasoning by adding salt and pepper to taste.
• Don’t add le citron until you’re ready to use the sauce, as it will dull the beautiful vert colour. Juice and zest le citron and add to the sauce when you’re ready to serve.
• Any leftovers will taste great for a few days, so don’t throw them away, just store them in a jar in the refrigerator.