1/2 stale ciabatta or similar loaf
1 tablespoon red wine vinegar
2 garlic cloves, peeled
2 tablespoons salted capers
1 fresh red chilli, seeded
Maldon salt and freshly ground black pepper
8 tablespoons mixed wild herbs (mint, oregano, marjoram, green fennel)
75 ml (2.1/2 fl oz) extra virgin olive oil
Soak the bread in the vinegar and 120 ml (4 fl oz) water for 10 minutes. Remove and squeeze out the liquid, and put the bread in a large bowl.
Add the crushed garlic, chopped capers and anchovies, and incorporate into the bread. Add the chilli and season.
Chop a generous amount of each herb and mix into the bread. Slowly pour in the olive oil in a steady stream until the sauce has a rough, thick, bready texture.