Penarth Nub News has teamed up with a local chef to provide recipes for you try out during lockdown.

Tom Hann, who usually cooks for the Pilot, has been creating these dishes while the restaurant is closed temporarily.

Today he brings you a Chimichurri.

He said: ''Today's recipe is a good base for tying together lots of different dishes, bringing life to even the most simple foods. It is a tasty sauce that traditionally goes with steak, but goes perfectly with roasted sweet potato and many other sides, as the tanginess offsets light, rich, sweet and flavours perfectly.

''This sauce can also be used as a marinade but the surface of the marinated product should be patted to remove herbs before cooking otherwise they will become bitter and acrid when exposed to high heat.

''I served roasted sweet potato with a slightly spiced meat and bean chilli and chimichurri.''

Ingredients:

• 2 cloves fresh garlic

• 1 bunch fresh coriander (swap out for ¾ mint ¼ coriander to be perfect for lamb)

• 40ml white wine vinegar (use 50/50 cider and white wine vinegar for a sweeter end product)

• 2 tsp lemon juice

• 1 tsp salt

Method:

1. Finely chop the onion, garlic and chilli then combine with the vinegar and salt.

1. In a pestle and mortar or food processor work this mixture into a paste

1. Finely chop the herbs stalks and all and add to the pestle and mortar or food processor

1. Then add the olive oil, lemon juice and blitz or continue to work until it just comes together in a rough paste.

1. Taste and add more salt if needed.

1. To roast the sweet potato simply rub with olive oil and a little salt then wrap in tin foil and cook at 180-200 degrees C for 45- 90 minutes, depending on the size of your sweet potato or until a knife runs through with little resistance.