Served with Poached Eggs


½ a white onion, chopped

3 sticks celery, chopped

½ tsp Maldon salt

2 green peppers, sliced

20g flat leaf parsley, chopped

1 tbsp oregano leaves


Sweat the onion and celery in a pan with a little olive oil and the maldon salt until very soft. Add the green peppers to the pan and continue to cook gently until everything is soft. Add the herbs to the pan then blend roughly. Taste and check seasoning, add more salt or some lemon juice to taste.