• Combine the finely chopped parsley, minced garlic, and red pepper flakes in a mixing bowl. Replace the red pepper flakes with chopped red chills as required for a spicier version.
• Add the red wine vinegar and mix well. Let it sit for a few minutes to allow the flavours to meld.
• Gradually add the extra-virgin olive oil while stirring the mixture to emulsify the sauce.
• Add the chopped oregano and season with salt and black pepper to taste.
• Mix the ingredients until well combined.

Sitting time

• Let the chimichurri sit for at least 30 minutes before using to allow the flavors to fully develop. You can also refrigerate it in an airtight container for a few hours or overnight for even better flavor.

Prepare the Sazon mix

• In a small bowl, combine all the ingredients thoroughly.
• Mix well until all the spices are evenly distributed.
• Store the sazón in an airtight container or a sealed jar for future use.

Cooking

• Heat the vegetable oil in a large skillet over medium heat.
• Add the chopped onions and garlic, and sauté until the onions become translucent and the garlic is fragrant.
• Add the tomatoes to the skillet and cook for about 10-15 minutes, or until they have softened and released their juices.
• Stir in the ground cumin, salt, and black pepper, and mix well with the tomato mixture.
• Reduce the heat to low and let the mixture simmer for an additional 10-15 minutes, stirring occasionally.
• Add the chopped cilantro during the last few minutes of cooking.

Serving

• Once the hogao has thickened and the flavors have melded together, remove it from the heat and let it cool slightly before serving.

• Place all ingredients in a small food processor and pulse a few times
• Refrigerate for 1-2 hours to let the flavours meld.

• In a large saucepan, melt the butter over medium heat. Add the chopped onion and celery and cook until they are soft and translucent.
• Add the oyster liquid (strained to remove any shell fragments) to the saucepan and bring it to a simmer.
• Pour in the whole milk and heavy cream, stirring constantly to combine all the ingredients. Allow the mixture to simmer for a few minutes, ensuring it doesn't boil.
• Gently add the shucked oysters to the pot. Let them cook for about 3-5 minutes or until the edges begin to curl. Avoid overcooking the oysters, as they can become tough.
• Season the stew with salt and pepper to taste. Be cautious with the salt, as the oysters themselves may add some natural salinity to the stew.
• Ladle the stew into individual serving bowls and garnish each portion with some freshly chopped parsley.
• Serve the 'Norwegian' Oyster Stew hot, accompanied by some crusty bread or crackers for dipping.

• Slice the courgettes and chop the garlic and red chilli.
• Season to taste with black pepper and salt
• Sauté the courgettes in olive oil and butter until they are tender and slightly caramelised.

• Cut the seafood into small(1 cm) bite-sized pieces.
• Wash the lemons and limes. Squeeze them into a large bowl. Strain the fresh lime juice and lemon juice to remove any seeds.
• The mixture is then marinated in freshly squeezed lime or lemon juice. The acid in the juice effectively "cooks" the fish, turning its flesh opaque and giving it a firm texture.
• The ceviche is left to marinate in the fridge for 20-30 minutes to allow the flavours to meld and the fish to fully "cook" in the acidic environment. The duration of marination may vary depending on the type and size of the seafood used.
• The seafood is then combined with the sliced onions, chopped tomatoes, garlic, carrot, coriander, ginger and red chilli.
• The ceviche is served in a bowl or on a plate, garnished with additional fresh herbs and sometimes a drizzle of olive oil, and accompanied by side dishes such as corn, sweet potato, or plantain chips.