• Quarantine sauce recipe

This sauce came about from staring deeply into my fridge and out to my fledgling herb garden, then hoping for the best. And having a random craving for chimichurri flavours.

INGREDIENTS

• 1 cup flat-leaf parsley
• ½ cup olive oil (plus extra ¼ cup to thin sauce, if too thick)
• ⅓ cup apple cider vinegar
• ¼ cup mixed herbs (whatever is in the herb garden or lurking in the crisper)
• ¾ cup green olives (about 110g)
• 1 green chilli, chopped (or ¾-1 tsp chilli flakes, to taste)
• 1 tsp ground cumin (or ground coriander)

METHOD

1. Blitz all the ingredients together in a blender. The sauce should have some body but it shouldn't be thick like a relish – if you achieve a runny pesto-like consistency you are on the right track. If it seems too thick, just add a little more oil to thin it out, about a tablespoon at a time.
2. Store in a sealed jar or airtight container in the fridge for up to one week.

Makes about 1½ cups

What to do with it

Loaded sweet potato wedges

Cut 700 grams of sweet potato lengthways into thick wedges and roast in a 180C oven for about 45 minutes or until cooked through and golden. Scatter over ½ cup of Persian-style feta chunks, some coarsely torn coriander leaves if you have them, and drizzle with Make-it-work green sauce.

Other suggestions:

• This works like a dream drizzled over roasted cauliflower or other roasted proteins.
• Try it as a stir-through sauce for a beef and vegetable stir-fry.
• Add it to scrambled eggs.
• Use as a dressing for a grain salad.
• As a marinade for chicken or lamb kebabs.