6 bushy sprigs of Rosemary, leaves removed
4 cloves of garlic
3 tablespoons of olive oil
4 Lemons, halved and squeezed saving the skins.
1 tsp Salt
½ teaspoon black pepper
With a Pestle and Mortar, squash the Rosemary Leaves, the salt and the garlic until the Garlic is well squashed. Add the lemon skins and squash the skins into the herbs and spices until well bruised but not in pieces!
Put this into a large shallow bowl and mix with the other ingredients.
This can be used as a marinade for any white or red meat or oily fish such as salmon or even Tuna.
I marinade for a minimum of 3 hours – the easiest is to make this in the morning after school drop off and leave it in the fridge with your chosen meat until dinner time.