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Celery leaf, caper and olive relish

Celery leaf, caper and olive relish

The Telegraph - By Xanthe Clay

This is easy relish is spectacular with a piece of grilled or pan-fried white fish. Roughly chop the leaves and stir in the capers and shallot. • Remove the stones from the olives and chop the flesh, then add that to the celery and capers. • Stir in the olive oil. Taste and add a pinch of salt it if needs …

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