Chermoula transforms past-their-best herbs, including any straggly stalks, into an awesome flavour bomb to elevate any meal. It’s normally made with mostly coriander and perhaps some parsley, but it also works with any combination of soft herbs, so use whatever you’ve got lurking in the fridge or growing in the garden.
To revive old herbs and reduce waste, remove and compost any mulchy leaves or stalks, and put the rest, still in a bunch, ideally, in a bowl of iced water for three minutes, to refresh. Remove, shake, then pat dry in a clean tea towel. Finely chop from the stalk end up all the way to the leaves, and cutting the stalks no more than 5mm long to maintain a decent texture.
