Name: Making Chermoula
Cuisine: North African
Ingredients: Add 90 ml/6 tbsp chopped fresh coriander (cilantro) leaves and a little flat leaf parsley or mint, if you like, to the bowl, season with salt and mix well or purée to a smooth paste.; Stir 15 ml/1 tbsp paprika, 1.5 ml/¼ tsp ground ginger and 1 chopped fresh chilli or a pinch of chilli powder into the spice mixture.; In a bowl, combine 75 ml/5 tbsp extra virgin olive oil with 30 ml/2 tbsp lemon juice, 4–5 crushed garlic cloves and 10 ml/2 tsp ground cumin.

This moist mixture of herbs, spices and aromatics comes from North Africa. It is mainly used as a marinade for fish but is also good with chicken, potatoes and other vegetables.