Ingredients:

3 tbsp capers, drained

1 tbsp fresh flat leaf parsley, chopped

1 tbsp fresh lemon juice

1 tsp Dijon mustard

10 large pitted green olives

2 tsp garlic, crushed

350g jar marinated artichoke hearts, drained

grilled crostini, to serve

Method

1.  Using the 3 in 1 hand blender, attach the removable chopping blades onto the spindle in the centre of the mini chopping bowl.

2. Add all the ingredients to the mini chopping bowl.

3.  Blend to the desired consistency. 

This makes a lovely topping for grilled crostini, and can also be used to stuff or top fresh grilled fish

Note, this can also be made in a food processor, but use the pulse function to ensure a chunky consistency