Caper & Olive Spread
Ideal for canapés or as a topping for crispbreads and savoury biscuits
120g Bowes Hill pitted black olives
3 tbsp Bowes Hill extra virgin olive oil
1 tsp chopped fresh basil
1 tbsp Bowes Hill capers (drained)
1 garlic clove (minced)

Purée the olives with the oil, basil, capers and garlic in a food processor. Transfer to a bowl. (This can be prepared up to 4 days ahead and refrigerated) Let the spread stand for an hour at room temperature before serving.

Grilled Salmon Steaks with a Caper and Parsley Sauce
A simple and easy to prepare main course – Serves 2

Grill the salmon steaks to your liking, set aside and keep warm.

Ingredients for the sauce
25g butter
25g plain flour
300ml whole milk
½ level tsp of salt
Freshly ground black pepper
1 tbsp Bowes Hill capers (drained)
2 tsp Bowes Hill lemon juice 2 tbsp
roughly chopped flat leaf parsley

Preparation of sauce
Place the butter, milk flour and seasonings in a saucepan. Gently heat and whisk continuously until sauce thickens and is cooked. Finally add the capers and parsley and pour over the salmon.
Serve with new potatoes and green beans

Bacon & Tomato Pasta with Capers
A dish just bursting with flavour. - Serves 2.

A dash of Bowes Hill olive oil
200g of smoked bacon lardons, (preferably dry cured).
1 garlic clove chopped
150g of chestnut mushrooms, sliced
150g baby plum or cherry tomatoes, halved
2 tbsp tomato puree
1 tbsp Bowes Hill Nonpareilles capers in sherry vinegar
1 tbsp of chopped fresh basil
Fusilli pasta, enough for two

Gently brown the bacon lardoons in the olive oil. Whilst the bacon is cooking bring a large pan of water to the boil, cook the pasta according to the instructions, drain and keep warm. Add the garlic to the bacon and cook through. Add the tomatoes and mushrooms and cook for a few minutes until soft. Stir in the tomato puree and capers and basil, lower heat. Stir in pasta, and serve.