Tartar sauce

Lulu's tips for making tartar sauce:

• I like to finely chop both gherkins and capers for the best texture and sharpness, but you can use cornichons instead of gherkins if you have them to hand. For an even herbier flavour, I also sometimes add a little chopped dill or chives.
• Any leftovers will keep in a sealed container in the fridge for up to three days. The parsley may lose a bit of colour but the flavour will be fine. I always give the sauce a good stir before serving, as it can thicken slightly once chilled.
• Tartare sauce is a classic with fish and chips, but I also love serving it with fishcakes, crab cakes, grilled salmon or roasted new potatoes. It even works well as a sandwich spread.