Salsa Verde

Sauce, you love a sauce don’t you? Yum yum, sauce.

“Excuse me waiter, could I have some more sauce?” You ask embarrassingly in a restaurant.

“Please, just a drop more sauce, I love sauce you see. Don’t I love sauce, darling? Go on, tell him,” you plead.

“Yes, he really does like sauce.”

BUT, what is the best sauce? The more intelligent among you will have probably put the title of this post and that question together and come up with an answer.

For the more simple that darken our world, I’ll eliminate any doubt: the best sauce is Salsa Verde.

No, it’s not a dance. No, it’s not a bloke who plays the piano from the 1800s. It’s a green sauce.

You see, ‘Salsa Verde’ cleverly means ‘green sauce’, and there are many varieties. French, Argentinian, Mexican all sorts. However, most of these are wrong.

There is only one acceptable type of salsa verde, and it is my version of how Italians do it.


  • Capers
  • Anchovies
  • Garlic
  • Olive oil
  • Red wine vinegar
  • Fresh basil
  • Flat-leaf parsley
  • Salt
  • Pepper


Get a food processor, plug it in. Put a handful of basil and parsley in, chuck in some olive oil.

Blend it a bit.

Chuck in two or three cloves of garlic, a table spoon of red wine vinegar and 7/8 anchovy fillets.

“Whoa! That sure is a lot of anchovies,” I hear you whimper.

Yes, it is and it is time you fucking grew a pair, you’re probably the sort of person who sees a recipe that calls for one clove of garlic and actually only uses one. Put all the anchovies in if you want and thank me later.

Stick some capers in, maybe a tablespoon? I’m not sure, I think I just use whatever spoon I’ve got closest.


Now, does it need more of anything? More anchovies probably, keep adding anchovies until you’re happy with it.

What now?

You’ve got yourself a delicious green sauce, but now what? Sure, you could just eat it with a spoon, but the real beauty of this stuff is that it goes with pretty much anything.

Steak – YES

Fish – YES

Chicken – YES

Badger – Probably

And most recently for me – duck – YES.

Pasta Amatriciana – recipe

Having recently spent some time in Italy on business, yes that is correct, I now do business, I ate some of their food.

When you hear “Italian food”, you probably conjure up images of pizza and pasta because that’s all you know. Well, let me set the record straight, there is so much more than just pizza and pasta – but there’s absolutely no time for us to go into that here.

Amatriciana recipe

Here’s a recipe for pasta Amatriciana.

First off, let’s talk pig. Being a successful businessman and foodie meant that I was able to acquire a hefty chunk of guanciale (cured pork cheek). I appreciate many of you won’t have access to this, so simply use pancetta – but do remember it’s not what you’re supposed to be using and try harder in future.



Next you’ll want some cheese – you’re supposed to use pecorino but you’ll probably end up using parmigiano because you’re an embarrassment.

Other ingredients: onion, garlic, bit of chilli, tomatoes, pasta. (I put the olive oil in the picture to show off the olive oil – it wasn’t used).

How to cook amatriciana

  1. Cook guanciale until the fat renders.
  2. Boil some pasta.
  3. Add onion and garlic to guanciale.
  4. Add tomatoes to guanciale, onion and garlic.
  5. Squash tomatoes.
  6. Remove pasta (keep some of the water to bathe in later, and some for the sauce).
  7. Toss pasta in the tomato sauce.
  8. Add a bit of the pasta water.
  9. Shave some cheese on top.
  10. Eat.
pasta amatriciana

Pasta Amatriciana

Beijing spaghetti

Hey, Tony here. I don’t always play by the rules with my cooking and nothing shows this more than my infamous Beijing Spaghetti.

I’ve taken a classic Italian number – spaghetti – and added an interesting Asian twist.

What you’ll need: A frying pan. A spatula. A saucpan. A colander.




Spaghetti (or other pasta but you’ll have to change the name on your menu)
Chilli powder
Hoi Sin sauce


Boil the pasta in a saucepan of boiling water. While that’s happening heat up some oil in a frying pan. Open the bacon and add to the hot oil.  Add some garlic to the bacon and (if you’re feeling brave) some chilli powder.

Once the bacon is cooked put the heat off. Drain the pasta in the colander. Add the bacon to the pasta (Ok, that’s not that crazy). (Here comes the science part) Put two or three tsps (tea spoons – the small ones) of Hoi Sin sauce on and mix the combination together!

Grubs up!

Grubs up!

Put on a plate and grate some parmesan on top (What? Never heard of a Chinese man who enjoys cheese before?!


I enjoyed mine in bed with a glass of Barry McGuigan’s Shiraz.