OLIVE AND ANCHOVY DIP

I love experimenting with flavours and textures to add variety to dips. Try stirring this one into a salad.

SERVES 4–6

100g/1 cup pitted green olives, halved

3 anchovy fillets (in oil)

Juice of ½ lemon

100g/3½ oz Greek yoghurt

Handful of parsley, chopped

1 tbsp olive oil

Add all ingredients to a food processor or blender, and blitz.