Preparation info
  • Makes enough sauce for


    people as an accompaniment
    • Difficulty


Appears in
The Quality Chop House

By William Lander, Shaun Searley and Daniel Morgenthau

Published 2019

  • About

This works with fish and meat alike, and can be easily adapted with whatever soft green herbs you have to hand.


  • 1 tsp black peppercorns
  • 1 tsp coriander seeds
  • 1 tsp


First infuse the oil. Toast the peppercorns, coriander and fennel seeds in a dry frying pan over a medium heat for a few minutes until aromatic.

Pour the oil into a large saucepan, add the toasted spices along with the thyme, garlic and reserved tomato stalks. Warm to 85°C, then remove from the heat and leave to infuse for 1 hour. Strain the oil through a fine sieve and store in an airt