Sauces, conserves & preserves


Side Serves 4 5 min
Chermoula is traditionally used to marinade fish, but it's also good as a marinade for lamb or chicken before barbecuing; mixed with root veg before roasting; or stirred through a bowl of pasta for a quick, easy dinner.


  • 4 red chillies, deseeded and finely chopped
  • juice of 2 lemons
  • 2 garlic cloves, crushed
  • 1 tbsp cumin seeds, roasted and ground
  • ½ tbsp coriander, roasted and ground
  • 1 tbsp paprika
  • pinch of saffron
  • 100ml olive oil
  • 1 tbsp fresh coriander
  • salt and pepper


Prep time: 5 min
  • Step 1

    Whiz all the ingredients together in a food processor.