At markets I’m often asked what to do with our tasty tapenades besides having them with bread. That, obviously, is absolutely delicious but tapenade is incredibly versatile. It makes a fantastic garnish for meat and fish, pairing particularly well with lamb. You can stuff it under chicken skin before you roast it – this infuses the flavour into the chicken and gives you lovely moist meat as a result. Equally, slather tapenade over the top of any meat or fish before cooking it in the oven to boost the flavour and give a slightly crispy olive crumb on top. It also makes a great accompaniment in vegetarian dishes, adding depth and complexity to flavour. Being vegetarian myself I’ll often have it on top of pasta or rice if I want an quick scrumptious supper.

Easy! Buon appetito