Tartare Sauce

Tartare sauce is the classic companion of battered fish and "fish and chips" – a cool, tangy, herby sauce that comes together in minutes.

1. Cut the gherkins and the capers into very small dice.

2. Squeeze the liquid out of them on kitchen paper – without this the sauce thins out.

3. Chop the parsley and the chives finely.

4. In a bowl mix the mayonnaise with the lemon juice and the English mustard.

5. Fold in the gherkins, the capers and the herbs.

6. Season it with salt and freshly ground black pepper, and keep it in the fridge until serving.

Tip: Let it stand for at least 30 minutes before serving – this way the flavour of the gherkin and the caper distributes nicely through the sauce.