Lime, coriander, green chilli and spring onion salsa

Here's a quick way to liven up a simple supper of grilled chicken or perhaps some salmon, lightly poached in a stock with some white wine and parsley. It's a zingy and fresh tasting combination of flavours.I used it the other day on top of a Texan-style chilli I found in the bottom of the freezer that I'd made a batch of about  a month ago and it just lifted it from the comforting to a notch above delicious.It takes about two minutes to chop together so make it fresh and spoon it on just before you serve.Ingredients2 spring onions2 green finger chillies1 small bunch of corianderZest and juice of a limeMethodSlice the spring onion and coriander, zest the lime and finely chop the coriander. Put everything in a bowl.Squeeze the juice all over, mix well and serve.

The best Salsa Verde ever

…well, in my humble opinion it is. This is what we’re having for dinner tonight. I was craving some bright, summery flavours, and they don’t get much better than in Salsa Verde. It translates as ‘green sauce’, and that is exactly what it is – basically pesto with added panache and interest.You can tweak the proportion of herbs to your taste, but the depth comes from the capers and anchovies. Don’t be afraid of the anchovy sauce; it doesn't taste fishy in this – it just rounds everything off nicely. If you’re adamant about not including it, or are vegetarian, strong black or purple olives make a good substitute. Finally, I’ve replaced half the usual olive oil with rapeseed oil to cut down on the saturated fat, but feel free to use just one or other if you prefer.I think this goes best with seared tuna and a tomato salad, but it is also delicious with lamb or chicken. Either way, when the words “the smell of that is driving me wild” are spoken in your kitchen, you know you’re onto a winner.I love this version – plus it’s incredibly easy to make – but I’d be interested to know if anyone out there has an even better Salsa Verde recipe.Serves:                 4 peoplePrep time:          10 minsIngredients2 small bunches basil1 large bunch coriander, including stems1 large bunch parsley1 small bunch mint1 clove garlic, chopped2 tbsp capers2 tbsp dijon mustardOlive oilRapeseed oil4 dashes Angostura bittersLemon juice3 tarragon leaves1 tbsp anchovy sauce6 black olivesSaltMethod

1. Finely chop or blitz all of the ingredients together (except those listed in step 2).
2. Add the oil, lemon juice and bitters. Done!