Fennel Seed and Parsley Sauce

• 1–2 garlic cloves
• 5 tablespoons roughly chopped fresh flat-leaf parsley
• 1½ teaspoons

Crush the garlic with a good pinch of salt in a mortar and pestle until a smooth paste is formed. Now add the parsley to the mortar, a tablespoon at a time, and continue to pound until the parsley has become part of the paste. Add the fennel seeds and olive oil and stir well before adding the lemon juice. Always add the lemon juice after the oil, otherwise it will discolour the parsley. Season