Peruvian Aji Verde is a creamy, spicy green sauce made with fresh cilantro, jalapeños, garlic, lime juice, and a tangy blend of sour cream and yogurt, blended to a smooth, vibrant finish.

I like to make this sauce a vibrant yellow colour instead of the traditional red, which can be achieved with yellow devil’s tongue, habanero or scotch bonnet chillies. Of course, if you can’t ...

Deglaze the pan for a minute. 4. Add the butter and thyme and fry for a further minute, then add the cream. Simmer for 10 minutes until reduced and silky. 5. Serve the steaks with the mushroom sauce, ...

While hot, mix in Verde sauce and hot pasta water. Fold in crab meat. Garnish with crab meat, parmesan and drizzle with olive oil.