CHIMICHURRI

Ingredients

1 tablespoon dried wild oregano flowers or dried oregano

2 tablespoon finely choped oregano or sweet marjaram

3 garlic cloves finely chopped

3 shallots finely chopped

1 red chilli finely chopped

half teaspoon ground black pepper

3 tablespoon white wine vinegar

120ml extra virgin olive oil

Method

Rub the oregano flowers between your fingers to break them up. Combine with the chopped fresh herbs.

Add the garlic, shallots, chilli, and pepper. Pour in the vinegar, combine and let stand for 10 minutes.

Stir in the olive oil and season with salt to taste.

This sauce is best used straight away, as the acidity of the vinegar overpowers the freshness of the herb flavours if kept for too long.

Original recipe Ben O’Donnell outdoors