Chermoula

Chop the coriander and flat leaf parsley to produce a handful of each and put to one side.

Put half a teaspoonful each of coriander and cumin seeds into a thick bottomed frying pan over a medium heat. Stir from time to time and continue to heat until the seeds are a golden brown. Take off the heat and put into a large pestle and mortar. Quickly grind down to a powder.

If used take a pinch of saffron and grind up with the spices in the mortar. Peel the garlic, crush and add to the mortar. Add the chopped herbs, the hot smoked paprika (or equivalent), the juice of a lemon and a teaspoon of salt. Grind for a minute or so, and then stir in well three tablespoonfuls of olive oil.