Chimichurri

A classic Argentinian/Uruguayan steak accompaniment, this chimichurri is a quick, sour-umami topping that goes perfectly with fish, steak, anything really. I'd be lying if I said I hadn't had this on toast before.

Ingredients:

• 100 millilitres olive oil

• 30 millilitres red wine vinegar

• 15 grams flat-leaf parsley

• 1 fresh red chilli

• 3 cloves garlic, grated

• 1 teaspoon dried oregano

• 5 grams salt

• 5 grams black pepper

Method:

1. Chop the parsley and chilli very fine, or use a food processor for this. Avoid using a blender as it tends to wash out the colour.

2. Combine all of the ingredients in a bowl and then pour the olive oil over the top, and just allow to sit for 10-15 minutes or so.

3. Once everything is combined, stir together and then place into an airtight container and store, refrigerated, up to two weeks.

4. Serve with steak, fish, chicken, spread on toast, it really is delicious in many applications.