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Member recipe

Walnut Sauce

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Serves 6

Serve with roast root vegetables or just as a dip

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  • 1-2 slices stale white bread
  • 2 tbsp red wine vinegar
  • 100 ml olive or walnut oil
  • 100g walnut pieces
  • Generous handful flat leaft parsley
  • 1 garlic clove


    1. Mix the bread, vinegar and half the oil in a bowl. As soon as the bread is soft, squash into a loose paste
    2. Roast the walnuts for 10 minutes until golden. While still warm, shake off as many of the skins as possible by gently tossing in a colander. Crush the walnuts in a pestle and mortar
    3. Roughly chop the parsley and garlic and toss with the bread mix and remaining oil. Season to taste.

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