This versatile condiment is fantastic with fish or fishcakes, and also with a roast chicken.
1 tbsp capers, roughly chopped
1 eschallot, finely diced
1 tsp creamed horseradish
1 tsp Dijon mustard
1 tbsp hot sauce (such as Tabasco or sriracha)
1 tsp flat-leaf parsley, finely chopped
Mix all the ingredients together in a bowl.
Serving suggestion: Try this with Frank Camorra's fishcakes