Making a red (rather than the traditional green) chimichurri is incredibly quick and easy. This smoky, olive‑oil‑based sauce is whipped together with roasted red peppers (which give it that gorgeous vibrant colour), herbs and garlic for a burst of bright, fresh flavour that works beautifully with meat or seafood.

This roasted red pepper chimichurri is a bold twist on the classic — smoky, tangy and packed with herbs — with the roasted peppers adding natural sweetness and depth that balance perfectly with garlic, chilli and sharp vinegar.

Spoon it over grilled meats, drizzle it onto roasted vegetables, toss it through salads or use it as a lively dip; it brings instant colour and flavour to anything it touches.