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.

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 ...

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 ...

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 ...

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 ...

Order the family salad with pickled vegetable and lemon vinaigrette, then swap slices of the garlic cream Betty White and Basque ’n Glory with chorizo and chermoula. This spot also whips up some ...