• 4 cloves garlic
  • 1 bay leaf, crumbled
  • 1 tsp black peppercorns
  • 1/2 tsp dried chilli flakes
  • 2 cups flat-leaf parsley
  • 1/2 cup coriander leaves
  • 1 tbsp oregano leaves
  • 2 tsp thyme leaves
  • 2 tbsp red wine vinegar
  • 180ml extra virgin olive oil, plus extra, to brush

To make chimichurri: Using a mortar and pestle, pound garlic and 1 teaspoon salt to a paste. Add bay leaf, peppercorns and chilli, then pound until finely ground. Transfer to a bowl.

Finely chop herbs together, add to garlic mixture, then stir in vinegar and oil. Set aside until needed or in an airtight container in the fridge for up to 2 days.