Moroccan herb marinade (Chermoula)

1. Wash the coriander and parsley, shake thoroughly dry and remove the thicker stalks.

2. Chop the herbs very finely, or pulse briefly a few times in a food processor.

3. Peel the garlic and pound to a paste with the salt in a mortar.

4. Mix the herbs with the garlic, cumin, paprika, chilli powder, pepper and lemon juice.

5. Pour in the olive oil in a thin stream and stir until you have a thick green sauce.

6. Use straight away as a marinade, or serve as a sauce with grilled fish, meat or vegetables.

Tip: Chermoula is the most important marinade of Moroccan cooking, the default for fish, but it's also excellent with chicken and roasted vegetables. As a marinade leave it on for at least 30 minutes, but no more than 2 hours for fish, as the lemon starts to cook it. Covered with oil, it keeps for 3 days in the fridge.