A quick blitz and you have a wild spread...


12 pitted black olives

20g 3 cornered garlic, roughly chopped

30g wild celery, roughly chopped

30g sea purslane, leaves picked down

1 dessert spoon brown miso

4 desert spoons virgin olive oil

15g butter (or 1 more spoon of oil)

1 level tsp dijon mustard

a pinch of chilli (to taste)

3 teaspoons red wine vinegar. 


1. Blitz everything except the sea purslane together.

Serving suggestion: on toast, topped with the sea purslane leaves.