Chimichurri

This isn't really a recipe - all you do is blitz everything together - but it's worth sharing as it a certified flavour-bomb and you need it in your life!

Chimichurri is an uncooked sauce from Argentina, traditionally served with grilled meats but you can basically use it with whatever you have - fish, vegetables, eggs, in a salad, spread over chunks of bread... If you don't have parsley, you can use basil or coriander or even spinach. You can also swap the fresh chillies for dried chilli flakes and the vinegar for lemon juice. This sauce will keep in the fridge for a month or so or you could freeze it in ice cube trays and bring it out whenever you fancy.

Chimichurri

2 handfuls fresh flat-leaf parsley, roughly chopped
3 garlic cloves, finely chopped
1-2 chillies, finely chopped
2 tsp dried oregano
4 tbsp olive or rapeseed oil
2 tbsp red or white wine vinegar
sea salt and freshly ground black pepper

Add all of the ingredients to a food processor  with a big pinch of salt and pepper. Blitz until smooth. If it's a bit thick, you can let it down with a splash of water. Taste and adjust the seasoning.

I served mine on top of seared steak slices but you can use it with any meat or fish or even tossed through a salad.