Cobnut and Parsley Relish

Name: Cobnut and Parsley Relish
Yield: Serves 4
Cuisine: British
Ingredients: 100–150 ml hazelnut oil; 4 tbsp freshly cracked cobnuts, roasted and chopped; 50 g fresh flat-leaf parsley leaves, roughly chopped; 10 g fresh mint leaves, roughly chopped; 2 shallots, peeled and finely diced; finely grated zest and juice of 1 lemon

Preparation info

Serves
4

Difficulty
Easy

Appears in

Cooks Country

By Matt Tebbutt

Published 2008

About

This seasonal relish is particularly good with simple grilled lamb chops or roast chicken. It’s also good with freshly grilled sardines. If you can’t get hold of cobnuts, do something else instead, it’s not really worth substituting in this case.

Ingredients

finely grated zest and juice of 1 lemon
2 shallots, peeled and finely diced
10 g</

Europe
United Kingdom
Side dish
Vegan
Gluten-free
October
Autumn
September

Method

Mix the first five ingredients together in a bowl and stir in the oil to bind to a loose paste.