I have really been a fan of ‘spicy’ foods this pregnancy. Extra jalapeños? Yes, please! Tom Yum soup from the local Thai, when I can’t seem to keep anything down? I don’t know why, but it’s a yes. Delicious chimichurri sauce on everything? Yes!

This herby, garlicky, chili mixture, from Argentina, takes just minutes to make, and will liven up any grilled or pan-fried meats. Heck, I’ve even taken to pouring into straight onto mixed lettuce and knocking it back for lunch.

CHIMICHURRI

1 garlic clove
1 spring onion
20 grams of parsley
1 tomato
60mls of red wine vinegar
60mls of olive oil
1 tsp oregano
1 tsp dried chili flakes {amp up the chili if you like it hot}
1 tsp ground cumin
1 tsp paprika
Salt {if required}

Finely chop the garlic, spring onion and parsley, including the parsley stalks. Halve the tomato, then coarsley grate into a bowl, discarding the skin.

Whisk together the garlic, spring onion, parsley, vinegar, and olive oil. Add the oregano, chili flakes, cumin and paprika to the mix and mix well. Finally, add the grated tomato and check for seasoning.

What have been some of your pregnancy cravings? Did you get bad morning sickness – that struck you down at any part of the day? Do you like spicy foods? If you choose to whip up one of my recipes , then I would love for you to share it on social media, and don’t forget to use the hashtag #goodfoodweek.