250ml oil
50ml chilli oil
100ml wine vinegar
170g ketchup
2 tablespoons Worcestershire sauce
1 tablespoon hot sauce
200g shallots, finely diced
1 tablespoon chilli flakes
3 tablespoons mori miso (barley miso)
2 tablespoons chopped chervil
2 tablespoons chopped chives
2 tablespoons chopped parsley
zest of 3 lemons
fish sauce, to taste

A classic sauce for grilled fish but it works very well here as a vibrant steak sauce.

View the recipe collection here


1.Mix all ingredients in a bowl and add salt and pepper to taste. Serve at room temperature.
2.If you’re the spicy type you can add more chilli.
3.You can also add more herbs – I like to bomb it with chives as it’s about to be served.
4.It stores in the fridge for up to 4 weeks.

Recipes & food styling Matt Lambert / Photography Josh Griggs

Leave a Reply

Your email address will not be published.