Directions

1. In a non-stick saucepan, heat up the oil.

2. Add to the oil, shallots, garlic, Kashmiri Chilli & olives & gently fry until the shallots are translucent (but not brown).

3. Add half of the basil leaves, roughly torn up, plus the stems, chopped finely, and gently cook for a further minute.

4. Now add the tinned tomatoes and season with salt & pepper.

5. Bring to boil and then turn down to a gentle simmer for about 10 - 15 minutes or until the salsa has reduced and thickened.

6. Finally, add the remaining basil and stir in.