Olive Sauce

• 2 tablespoons plain flour
• 2 tablespoons olive oil
• 300 mls

In a saucepan on a low heat, stir the flour into the oil, and cook for 5 minutes, making a roux.

Gradually blend in the stock, and cook until smooth and the flour is no longer raw-tasting. Stir in the olives, thyme, lemon zest, and juice to taste, bring to the boil, and season to taste with salt and pepper.

This is very good using Seville orange zest and juice in place of the le