We have some new products in the shop at the moment, with Zhoug paste being one that suits my level of cooking at this time of year. I’m after something simple, clean and warming, and this fits the bill. Take a steak or some pork chops and grill (I like to fry, rind side down, in a hot pan first to crisp up), adding a swipe of zhoug a couple of minutes before they are fully cooked. This is perfect with rice that has had a healthy sprinkling of sqeezed lemon juice, and some purple sprouting broccoli.
Zhoug is a bold, herbal spice paste with coriander, cloves, parsley and a kick of green chilli.
Use it anywhere you want a spicy freshness. It’s great for punchy dressings and grilled meats or vegetables – just brush it on towards the end of cooking.
Zhoug is the most popular condiment in Israeli street food, and it’s become popular with London chefs who adore its versatility.