This is a great accompaniment to grilled or fried fish such as mackerel or sardines. It has a fresh vibrant flavour that cuts through the oiliness of the fish. There are many different versions of chermoula, depending on the country or region it comes from. I like to keep my version as fresh as possible with lemon juice, rather than vinegar.

1 clove garlic
10g fresh coriander
10g fresh parsley
1 red chilli (de-seeded)
Half a red onion finely chopped
Juice of one lemon
50ml extra virgin olive oil
5g cumin
Salt and pepper to taste

Place the clove of garlic in a small bowl and pour over just boiled water to cover, leave for 2 minutes before removing and finely chopping

Finely chop the parsley, coriander and chilli

In a pan over medium heat, toast the cumin for 1 minute before roughly crushing ( either with the flat of a knife or with a mortar and pestle)

Place all the ingredients except the salt and pepper in a bowl and mix well to combine, allow sit for an hour to allow the flavours to infuse

Season to taste before serving