Wild garlic and chilli sauce

Makes about half a litre
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This one can also be tossed into a quick pasta or used as a straight sauce or dressing for grilled fish that needs a bit of zing. Or it can transform some simple grilled or barbecued squid and salad leaves into a great starter.

200g wild garlic leaves, washed and dried
50-80g fresh red chillies, stalks trimmed and roughly chopped
200-250ml rapeseed oil
2tsp sea salt

Put all of the ingredients into a liquidiser or food processor and blend as coarsely or as smoothly as you wish. Season to taste, then transfer to sterilised jars, seal the lid and store for 3-6 months.