You can’t go wrong with crisp, panko-fried chicken, and this version with zhoug is an absolute winner. You could describe zhoug as a green chilli sauce, but that wouldn’t quite do justice to this amazing Yemeni condiment, which is packed with flavour from preserved lemons, cardamom and garlic. Use some to stir through the hot, just-cooked jersey royals, then serve the rest as a sauce for the chicken. The only accompaniment you then need is a light green salad: a handful of whatever leaves are to hand, some finely sliced fennel and a few pumpkin seeds, all dressed with lemon juice, olive oil and sea salt.
