On a rainy lunch hour in Vancouver’s Gastown neighbourhood, the folks lined up outside hotspot carvery Meat & Bread are there for one thing: the famed porchetta sandwich. And though the gorgeous crackling that covers the soon-to-be-carved pork roast may be the star attraction, the supporting role is most certainly the salsa verde stuffed inside-the age-old Italian condiment that’s the perfect accessory to all things meat.

The recipe is simple: anchovies, capers and pickles are balanced with fresh green herbs, creating a condiment that is more than the sum of its parts. Serve it alongside barbecued spring lamb or with the last of the cold-weather Sunday roasts-any leftovers can do great work on a pizza.