Justin Woods, head chef at The Castle Green Hotel, Kendal, and Greenhouse restaurant

I would like to make some of my own tartare sauce can chef offer a recipe?

Michelle Perry, Penrith

Tartare sauce is a years old sauce which has been much maligned over the years and hit a real low in the 1970s when it started to appear in sachets to serve with poor fish and chips in many a pub and cafe. To start, make a simple mayonnaise by whisking 2 egg yolks with 1 tsp Dijon mustard. Season with some salt and pepper, then slowly whisk in 250ml olive oil and 250ml groundnut oil. Add the juice of half a large lemon. To finish the tartare sauce add one tbsp chopped fresh tarragon, one tbsp washed, chopped capers, one tbsp chopped gherkins and two tbsp chopped flat leaf parsley. Check for seasoning and acidity. It should have a great balance between acidity and piquancy! Great served with breaded or fried fish, but also works well with lamb cutlets and crispy sweetbreads.