Once described as a 'flavour bomb', this sauce of herb and spices is spectacular with fish, meat, and vegetables. It can be folded into couscous, used as a marinade, a relish, a sauce or a dressing, the possibilities are endless. Introduced to the meat box as a 'Riverford taster' this sauce proved popular to our customers and caused a flurry of requests for it to be added to our extras list. Unfortunately that was not possible, but this recipe may help those in need.

Ingredients

125g fresh coriander leaf
125ml light olive oil
50ml freshly squeezed lemon juice
2 cloves garlic, crushed
1 tsp salt
1 tsp sweet paprika
1 tsp cumin seed (dry roasted for a couple of minutes)
pinch of cayenne pepper

Method

Place all ingredients in a liquidiser, blender or food processor and blitz to a green paste. Refrigerate - and use within a few days.