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The change of season injects a big dose of energy into my meal planning, with new produce available and different styles of dishes to try.
A condiment I’m loving at the moment is chimichurri, a traditional Argentinian herb sauce often served with grilled meats. It’s so easy to make your own, especially if you have a food processor, and it’ll last for a few days in the fridge. See our food director Fran Abdallaoui’s tips on storage below.
