This summer I discovered the magic of Zhoug… a spicy coriander based sauce which originates from Yemeni/Jewish cuisine. I have been reading about it for a little while, but bought a pot from Trader Joes whilst we were on holiday in America. It was a taste sensation and so incredibly versatile – over a few days we put a spoonful into a pot of hummous to liven it up, used it as a salsa on panfried scallops and then again in fish tacos, added it to a salad dressing and even to a pot of plain yoghurt which then became a tasty dip.

Since coming home I have managed to recreate it and now have a jar in my fridge at all times. Its become a staple summer accompaniment to barbecued meat or fish, either as a marinade or served on the side. It is absolutely delicious drizzled over smoky chargrilled aubergine, courgette or barbecued halloumi, or even tossed with ripe tomatoes for a spicy alternative to a basil and olive oil dressing, This version is quite spicy, but you can add as little or as much chilli as you like. Also turn up or turn down the amount of citrus, even adding a squeeze of lime as an alternative. I’m not sure its wholly authentic, but it tastes really good with pretty much anything!

Spicy Zhoug

1 bunch coriander

1/2 bunch flatleaf parsley

3 cardamom pods (seeds only)

2 tsp ground cumin

1 tsp salt

3 cloves garlic

5 green chillies (or to taste)

1 1/2 lemons (juice)

250ml olive oil

Put all the ingredients into a food processor and whizz until combined. Add more olive oil if you want a runnier consistency.

** My recipe is based on using the large herb packets found in supermarkets but the ratio is double coriander to parsley.