Satsivi

Step 1: Put 3 ⅓ lb whole chicken or bone-in chicken pieces in a pot with 8 ¼ cups water, 2 bay leaves, 1 tsp black peppercorns and 1 ½ tsp salt. Bring to the boil, skim, then simmer gently for 50–60 minutes until the meat reaches 165°F next to the bone.

Step 2: Lift out the chicken and keep 700 ml of the stock. Remove the skin, cut the chicken into serving pieces (or roast the pieces at 425°F for 10 minutes to colour them, as many Georgian cooks do).

Step 3: Spoon 2 tbsp fat from the top of the stock into a pan and cook 1 onion for 8 minutes until soft.

Step 4: Blend 10 ½ oz walnuts and 5 cloves garlic to a fine paste, then add the onion, 2 tsp ground coriander, 1 tsp ground blue fenugreek or fenugreek, 1 tsp dried marigold petals (or a pinch of turmeric), ¼ tsp ground cinnamon, 1 pinch ground cloves, ½ tsp chilli flakes and 1 tsp salt. With the motor running add about 500 ml warm stock until it is like pouring cream.

Step 5: Pour the sauce into a pan and heat gently for 5 minutes, stirring, without boiling. Stir in 2 tbsp white wine vinegar. A common mistake is boiling the sauce; the walnut oil separates and it turns grainy.

Step 6: Lay the chicken in a deep dish and pour the sauce over. Cool for no more than 1 hour, then cover and refrigerate overnight. Serve cold, scattered with 1 tbsp fresh coriander, within 2 days.