You will need… a blender

Ingredients:

• 20g sage
• 75g continental flat leaf parsley
• 50g basil
• 20g anchovy fillets
• 2 shallots
• 1 small clove of garlic
• 150g olive oil
• sea salt and black pepper to season.

Remove all sage, parsley and basil leaves from the stems and wash gently. Peel the garlic and shallots and chop finely. Add all your ingredients to the blender and blend gently on pulse mode.

This ragu is ideal tossed with pasta or served on shellfish and even wild boar. It should be added at the last minute and can be used in a similar way to pesto sauce.