Fabulously flavoursome but also expensive so what’s a girl to do when she’s found out this stuff is great with just about anything?  Yep, try making her own!  My initial attempt was only suitable for those with a flame retardant tongue!  This is my revised recipe – I’ve halved the number of those wicked bird-eye chillies but you could use milder, green chillies if you prefer.  I love this with roasted broccoli or grilled aubergine but it would also be great with white fish, prawns and simple chicken dishes.

31g packet coriander, washed & dried ¼ tsp. ground cloves
½  of 28g packet mint, washed & dried 8 cardamom pods, seeds removed
½ of 28g packet of parsley 65 ml olive oil
2 bird-eye chillies, de-seeded and sliced ¼ tsp. salt
2 fat cloves garlic, crushed 1 Medjool date, stone removed & sliced
½ tsp. ground cumin 1 tsp. white wine vinegar
½ tsp. ground coriander Freshly ground black pepper

Wash the herbs in advance so they are dry.  Remove tough stalks from the herbs and roughly chop using a Mezzaluna, then prepare all the other ingredients.  If you don’t own a pestle & mortar then the end of a rolling pin or a coffee grinder will be the best way to crush the cardamom seeds.  Add the chilli, date, garlic, spices, salt and half the oil to a blender and blitz for around a minute.  Then add the herbs, vinegar and remaining oil and blend a little more.  I prefer a course-textured paste with thick consistency.  Add more oil and blitz for longer if you prefer a smoother end result.