Tom's art of seasoning tip
Sauce as seasoning:
While we often think of seasoning as dry spices and salt, vibrant sauce-marinades like chimichurri work as dynamic seasoning agents. Brushed onto meat during cooking, the herbs, garlic, and acid penetrate the surface while the oil carries fat-soluble flavours deep into each bite. The same principle applies to vegetables – this beetroot leaf chimichurri seasons these charred roots to perfection without the need for any sea salt. The heat activates aromatics and caramelizes the sauce, building layers of flavour that dry seasonings alone cannot achieve.
Recipe essentials
Difficulty: Intermediate
Prep time: 5 minutes
Cook time: 0
Serves: 6
Ingredients
● 2 cloves garlic, crushed
● 2 tsp dried or fresh oregano
● Pinch dried chilli flakes, to taste
● 40g parsley
● 8 tbsp extra virgin olive oil
● 3 tbsp red wine vinegar
Method
Crush the garlic in a pestle and mortar with a pinch of salt. Add the oregano and dried chilli flakes to taste.
Finely chop the parsley and mash into the garlic mixture. Stir in the red wine vinegar then the olive oil. Season to taste and decant both into a clean jar, seal and store in the fridge for up to two days.
