Argentine chimichurri parsley and garlic sauce

1. Bring the water to the boil in a small pan, dissolve the salt in it and leave to cool – this is the "salmuera", which helps the flavours of the sauce blend well.

2. Pick the parsley leaves and chop very finely by hand (use a knife rather than a blender, so it's textured rather than a paste).

3. Chop the garlic very finely as well.

4. In a jar, mix the parsley, garlic, dried oregano, chilli flakes and pepper.

5. Pour in the red wine vinegar, the cooled salt water and the olive oil and shake well.

6. Refrigerate for at least 2 hours (better overnight) to let it come together; serve with grilled beef, sausages and roast vegetables.

Tip: Real Argentine chimichurri is oily, vinegary and loose, not a creamy pesto – it keeps a week in the fridge and gets better every day.