Green Herb Sauce

A raw pounded herb sauce is the bright foil to a slow-cooked stew. Pound the garlic, chilli and salt to a paste first so they disperse evenly, then add the soft herbs and spring onions and work them just to a coarse, vivid relish – stop while it still has texture. Loosen with citrus juice and oil to a spoonable consistency, and make it at the last moment: pounded too far ahead, it dulls in colour and loses its fresh, grassy lift. Its whole job is to cut through richness, so keep it punchy and uncooked.