The Magic Pudding Tamworth
Chermoula has been an integral part of the Moroccan kitchen since Arabs introduced spices on their great sweep across North Africa in the 7th century. This North African spice blend gives a spicy, rich, herby flavour. Traditionally used to flavour fish, Chermoula is particularly suited to tuna, swordfish, salmon or monkfish, served with crushed black pepper, salt and fresh lemon. You will find great success in using Chermoula with lamb, poultry and fish, and for grilled, barbecued or roasted meat.

Ingredients: Cumin, sea salt, paprika, garlic, onion, chilli, lemon myrtle, mint, coriander.