Coriander leaves 100g, roughly chopped Parsley 30g Mint 30g Garlic 2 medium cloves Preserved lemon 1, medium and chopped Extra virgin olive oil 100ml Flaky sea salt ½ tsp Paprika ¼ tsp Cumin powder ¼ tsp Cayenne pepper pinch Lemon 1, juice

Place the ingredients into a blender and whizz up. Serve with grilled meats, grilled vegetable salad or a fatty slab of pork belly.

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Chermoula

This North African marinade is a fabulous all-rounder

Chris Staines, chef proprieter of The Ollerod in Beaminster, shares his recipe for the North African marinade and condiment

www.theollerod.co.uk

You will need

Coriander leaves 100g, roughly chopped
Parsley 30g
Mint 30g
Garlic 2 medium cloves
Preserved lemon 1, medium and chopped
Extra virgin olive oil 100ml
Flaky sea salt ½ tsp
Paprika ¼ tsp
Cumin powder ¼ tsp
Cayenne pepper pinch
Lemon 1, juice

Method

Place the ingredients into a blender and whizz up.
Serve with grilled meats, grilled vegetable salad or a fatty slab of pork belly.

You will need

Coriander leaves 100g, roughly chopped
Parsley 30g
Mint 30g
Garlic 2 medium cloves
Preserved lemon 1, medium and chopped
Extra virgin olive oil 100ml
Flaky sea salt ½ tsp
Paprika ¼ tsp
Cumin powder ¼ tsp
Cayenne pepper pinch
Lemon 1, juice

Method

Place the ingredients into a blender and whizz up.
Serve with grilled meats, grilled vegetable salad or a fatty slab of pork belly.

Chris Staines