The Sunday Times 24th July 2005

This basic tenderising marinade, based on an Afghan recipe, comes recommended by David Azouri, the founder and owner of Shish. It can be used with chicken or lamb.

• 200ml whole-milk yoghurt
• Juice and pulp of 1 lemon
• 2 crushed cloves of garlic

Mix all the ingredients together, then add the meat and leave to marinate overnight. Add saffron and spices to turn the mixture into a sophisticated Persian marinade for chicken. Or add a mix of Indian spices for a curry-style flavour. All should be seasoned with salt and pepper to taste.