By Mitch Tonks
The pickled flower buds of the caper bush, which grows wild all over the Mediterranean. Fresh capers are picked and immediately preserved in brine or wine vinegar, or are packed in salt. Caper berries are well developed capers, slightly larger and a little sweeter. They are often sold with the stalk left on and can be used in the same way as capers.
Cod with lemon and capers
Pork belly with lentils and black cabbage salsa
Summer vegetable soup with mussels
Nduja and potato hash
Panzanella
The tangy, bitter flavour of capers adds piquancy to many sauces and condiments, such as tartare sauce, and they are a good match for fish. They can be used as a garnish for meat and vegetable dishes and in tapenade. Capers preserved in salt should be rinsed before use to remove any excess.
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