These delicious berries, the fruit of the caper bush, have a floral sharpness which pairs particularly well with fish, from scallops to sea bass. Not quite as sharp as a caper, they are also great addition to a charcuterie or cheese board. 180g
Blend them with lemon and garlic to make a dipping sauce for or substitute them for an olive to make a Dirty Martini.
Why not try them in Giovanna Ryan's Spaghetti alla Puttanesca
