Chermoula is a marinade or sauce that forms the basis of many Moroccan dishes. This version is made with eggplant, basil, dried herbs and lime can be used as a great dip. 3. Roast in preheat oven on ...

While the beef is resting, make the chermoula ... Feast on delicious recipes and eat your way across the island with the best reviews from our award-winning food writers. We know that you love ...

Meanwhile, in his recipe for halibut, Flay recommends making an herbaceous chermoula. Yet one of the chef's best tips for cooking fish is also his simplest; rather than concoct an elaborate fish ...

Equipment and preparation: for this recipe you will need a blender to make the chermoula. Each serving provides 479kcal, 32g protein, 10g carbohydrates (of which 9g sugars), 32g fat (of which 6g ...

Chermoula is a North African spice paste commonly used to marinate poultry and fish. Flavoured with lemon, fresh coriander, garlic and chilli, it adds a burst of fresh flavour to so many dishes ...

A new one-pan dinner from Kay Chun that turns ground chicken and some pantry staples into a satisfying dinner.

Traditionally used as a marinade for fish and seafood, chermoula is equally good with chicken, meat, vegetables or tofu – it’s vegan, too. Just add your chosen main ingredient to the marinade ...

This galette from the new Mildreds Easy Vegan recipe book might be the answer. Galettes are one of those pastry dishes you’d order in a restaurant but probably never dream of making at home.