Name: Tarragon & caper sauce
Cook time: 10 min
Total time: 10 min
Ingredients: 50g fresh chives; 50g extra virgin olive oil; 50g olive oil; 20g fresh tarragon leaves; 20g capers; 1 tbsp Aspall Organic Red Wine Vinegar; 1 tsp Dijon mustard

Tarragon & caper sauce

A bright green, vibrant sauce created as a leftfield addition to a plate of haggis, neeps and tatties. For those seeking an alternative to the conventional whiskey sauce, your search ends here!

Sauce in small, round ceramic bowl viewed from directly above. Vibrant green and chopped texture, silver spoon placed inside. Dark tea towel below, mashed potato above right, haggis above left.

Ingredients

50g fresh chives
50g extra virgin olive oil
50g olive oil
20g fresh tarragon leaves
20g capers
1 tbsp Aspall Organic Red Wine Vinegar
1 tsp Dijon mustard

Method

Put the chives and both oils into a high powered blender and blitz into a bright green chive oil then transfer to a bowl.
Chop the tarragon leaves and capers and stir through the chive oil, along with the vinegar and mustard.
Season with sea salt flakes and a generous grinding of black pepper.
Mix well, taste and adjust the seasoning as necessary.

Shop the ingredients

Rosie Healey

Glasgow School of Art graduate Rosie Healey has a passion for simple cookery and fresh, seasonal produce that makes her food shine. Rosie trained under Yotam Ottolenghi and then went on to be a founder and head chef at the wonderful Alchemilla; she’s also graced the kitchens of Padella, Quo Vadis, Moro & La Rochelle Canteen over the years. Rosie has set Glasgow abuzz since launching her vibrant, independent, Mediterranean-influenced restaurant, Gloriosa. Rosie’s food has inspired a following, and she now finds herself at the helm of one of Glasgow’s hottest spots.