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 ...

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 ...

Prepare the chermoula: In a medium bowl, mix cilantro, garlic, lemon juice and spices to form a paste. Top with extra virgin olive oil. Stir in salt and chile flakes to taste. Set aside.

"I serve this beautiful spice-crusted joint of beef with roast potatoes and roasted whole cauliflower and it is fabulous for a special Sunday lunch." ...

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 ...

The chermoula is an amazing, herb-packed accompaniment to the salmon and broccoli, giving a punchy hit of flavour with fresh herbs and a few store cupboard ingredients. Preheat the oven to 200C ...

These delicious recipes will have you dreaming of vegetables ... which are inspired by the North African condiment chermoula. It’s crisp on the outside and delightfully creamy on the inside ...

Prep time: 25 minutes Cook time: 30 minutes 6 For the sausages and eggs For the white beans and chermoula For the avocado and spring onions For the harissa yoghurt Play The Telegraph’s brilliant ...