This fresh and zingy salsa verde by resident chef Leigh Myers is perfect to serve with freshly cooked Himalayan salt-aged British steaks from our butchers R&J Yorkshire's Finest.


  • 80g watercress
  • 6 Boquerones marinated anchovy fillets
  • 2 tbsp capers
  • 1 garlic clove
  • 1 lemon, juiced
  • 1 handful parsley
  • 1 handful mint leaves
  • 2 tbsp Dijon mustard
  • 8 tbsp olive oil
  • salt and pepper


  1. Finely chop the watercress, herbs and capers, then place into a bowl.

  2. Add all other ingredients and mix well.

  3. Serve generously over your perfectly cooked steaks.


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