Sometimes it can take one simple change of ingredient to inspire you to make a whole new meal.  Zhoug has that ability to give a new flavour to your staples, so if you are slightly bored of seasonal root vegetables, slap in a bit of zhoug, roast them off in small diced chunks, and add to Barley Couscous.  Combined with slow-cooked shoulder of lamb (marinated in harissa) and all of a sudden, your Sunday roast has been transformed.  You can use local, seasonal ingredients while giving them a warming, middle eastern twist.

Zhoug originally comes from Yemen, but if you’re a fan of Ottolenghi, then this should be a cupboard staple.  It’s essentially a chilli salsa verde, made up of Coriander, Parsley, Jalapeño Peppers, Garlic, Cloves, Basil, Cardamom, and Cumin.  You can make it yourself for an extra fresh zing, or we have pots of it available to buy fro £3.75.

You can use it tossed in roast vegetables (celeriac is great), or as an accompaniment to lamb and fish (look at this cured salmon with zhoug, fennel & orange recipe).  Put some in your salad dressing, or add yoghurt to make a dip.