This is a slightly unconventional recipe, which is a little like chimichurri, but it’s versatile and works really well – if you have some leftover you can use it to griddle some slices of aubergine or courgettes with a sprinkle of chilli flakes and a squeeze of lime/lemon, or you could use it to fry up any leftover roast potatoes the following day.
2 handfuls fresh mint, chopped
1 handful fresh parsley, chopped (or wild garlic/chives would work – optional)
4 tbsp olive oil (extra virgin is best)
2 tbsp red wine vinegar
1-2 teaspoons caster sugar (depending on how sweet you like it)
A good pinch of sea salt
Put all the ingredients in a glass jar and give it a jolly good shake up, with the lid on of course.