Shown here by permission of John L. Hart FLP, and Creators Syndicate, Inc.
Try this recipe for a walnut and olive relish: Mix half cup chopped walnuts with one cup chopped pitted green olives, two tablespoons of cold pressed walnut oil, two tablespoons chopped spring onions, one third cup chopped parsley, one teaspoon very finely chopped hot red chilli (no seeds), one tablespoon molasses, one tablespoon lemon juice and half cup pomegranate seeds. Stir well and leave to rest overnight in refrigerator. Serve with cold meats.
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