Roast chicken, cheesy scones and a genius cocktail: Ravinder Bhogal’s recipes for cooking with lime pickle

A picture


I’m obsessed with lime pickle.It’s savoury, sour, funky, spicy and full of bold personality that enlivens anything it’s smeared on.It’s made by salting and fermenting limes with chillies and spices for a fierce, flavour-packed condiment that’s traditionally eaten as a side to poppadoms or with simple dal and rice.Over the years, I have also folded it into grilled cheese toasties, marinades for fat prawns to barbecue in the summer or made compound butters with it to smother over sweet potatoes before roasting.It’s an instant flavour bomb and my pantry is never without a jar.

This has all the addictive pleasure of peri peri chicken.If your lime pickle is too mild, feel free to add a red chilli to the marinade.Prep 10 min Chill 2 hr Marinate 2 hr Cook 1 hr 15 minServes 41 medium chicken (about 1.4kg) Salt and black pepper 4 fat garlic cloves, peeled 2 tbsp lime pickle 2 tbsp finely chopped coriander, plus a handful extra to finish75g softened butter Finely grated zest of 1 lemon, plus the juice of ½ lemonFirst, spatchcock the chicken – this will ensure an even and fast cook.Put the bird breast side down on a board with its legs facing towards you.

With strong kitchen scissors, cut along both sides of the backbone from the tail to the neck, then lift out and remove,Spread out the chicken, turn it over, then press down firmly on the breastbone to flatten it,Make a few diagonal slashes along the breast on each side, season the skin generously all over with salt and pepper, and chill for two hours,(This draws out moisture, which increases the flavour and makes the skin go more crisp during cooking,)To make the lime pickle butter, put the garlic, lime pickle and coriander in a food processor, blitz to a paste, then stir through 50g of the softened butter.

Rub the paste all over the skin of the chicken and, if you have time, leave to marinate for another two hours.When you’re ready to cook, heat the oven to 220C (200C fan)/425F/gas 7, then roast the bird, basting regularly, for 45 minutes to an hour, until cooked through.Remove and transfer to a warm plate to rest for 15 minutes.Pour the cooking juices, including the lovely fat, into a pan on a medium-low heat.Warm through with the remaining 25g butter, lemon zest and juice, and the extra handful of coriander, pour the sauce all over the chicken and serve immediately with chips or roast potatoes.

These are perfect for brunch or an afternoon snack; I especially love them to bolster a bowl of soup.Prep 15 min Chill 1 hr Cook 35 min Makes 8240g plain flour 10g baking powder ¼ tsp salt and a good grind of black pepper 125g mature cheddar, grated 115g cold unsalted butter, cut into cubes75g lime pickle, finely chopped2 green chillies, finely sliced125g buttermilk 1 egg, beatenPut the flour, baking powder, salt, pepper and half the cheddar in a stand mixer fitted with the paddle attachment.Add the cold butter, pickle and green chillies, then briefly mix into the flour.Do not overwork – the butter should be visible and in irregular sizes.Mix in the buttermilk a little at a time, then tip out on to a work surface and push the dough together, scraping any dry bits to the middle.

Roll out to a roughly 40cm-long rectangle and sprinkle over half the remaining cheese.Fold the top third over the middle and then the bottom third over them both.Turn the dough 90 degrees and roll it out again to a 40cm-long rectangle.Sprinkle over the remaining cheese and fold again as before.Pat the dough into a 3cm-thick rectangle, trim the edges to neaten, then cut into eight even squares.

Place on a lined baking sheet and chill for an hour,Heat the oven to 200C (180C fan)/390F/gas 6,Brush the tops of the scones with the beaten egg, bake for 12-15 minutes, then turn down the oven to 170C (150C fan)/340F/gas 3½ and bake for a further eight minutes, until golden,Transfer the scones to a rack and serve warm or cool,A classic hangover cure with a jab of lime pickle for a pop of surprise.

If you prefer, replace the salt, pepper and lime zest mix with two teaspoons of Tajín.Prep 5 min Makes 12 tsp sea salt ½ tsp coarsely ground black pepper Finely grated zest of 1 lime ½-1 tsp lime pickle, depending on how strong you like it40ml vodka 20ml lime juice 200ml tomato juice Tabasco, to taste2 lime wedges 1 pickled jalapeño, threaded on to a cocktail skewer to garnishIn a small bowl, mix the salt, pepper and lime zest.In a blender, whizz the lime pickle, vodka, lime juice, tomato juice and a few drops of Tabasco.Rub a lime wedge all around the rim of a chilled highball glass, dip the rim in the salt and pepper mixture (or Tajín) and shake off any excess.Fill the glass two-thirds full with ice, pour in the liquid and serve with a skewered pickled jalapeño and the second wedge of lime.

sportSee all
A picture

Andy Simpson, the unluckiest England rugby player in history, finally gets his Test cap

Longsuffering hooker, who warmed bench for 21 Tests and lost part of a thumb, is getting RFU recognition at lastInitially, Andy Simpson thought it was a Saturday morning wind-up. Someone from the Rugby Football Union museum was phoning to tell him that, at the age of 71, he was finally a capped England player. Given he had retired without featuring in an officially recognised Test – “the first thing you think is: ‘Who’s taking the mickey here?’” – his scepticism was understandable.But no, it was totally legit. Simpson is among 47 former players now basking in a warm, rosy glow that had previously eluded them

A picture

Will revival of Crystal Palace’s ‘hallowed turf’ create more athletics history?

Redevelopment of the National Sports Centre would be a boost to locals and those who have fought for its return“There were trees growing out of the main stand and on the indoor track and no one was doing anything about it,” says John Powell of the groundswell of despair at a crumbling Crystal Palace barely a couple of years after the Olympics were hosted to acclaim on the other side of London.A month before Sir Mo Farah secured his second gold of London 2012 on Super Saturday, he had swept to victory in the 5,000m when Crystal Palace hosted its final London Grand Prix. But that summer’s Games appeared to signal the beginning of the end for the venue that had been the home of British athletics for the previous two decades and beyond.It was not only the stadium where Dave Bedford set his 10,000m world record in 1973 and Steve Backley threw the javelin more than 90m in 1990 that had fallen into disrepair. Pretty much everyone who used the Grade II-listed sports centre that was built in 1964 was complaining it was in desperate need of renovation after years of neglect

A picture

The secret is out as Wests Tigers threaten to end 15-year NRL finals drought | Jack Snape

They are the story of the young NRL season, a team that has risen to second place – equal first on points – and demonstrated both grit and flair during a winning run that threatens to end a 15-year finals wait.The secret is out for these reconstituted, red-hot Wests Tigers. Just don’t call it a revival.“I don’t know if there’s a secret, I don’t know if it’s a revival either,” says Api Koroisau, trying to keep a lid on long-suffering fans’ growing excitement. “We’re, sort of, just out there playing week to week and, yeah, trying to play some good footy

A picture

LIV Golf meeting in New York fuels speculation over rebel tour’s future

The future of LIV Golf is in doubt, with Saudi Arabia’s Public Investment Fund preparing to cut funding for the $5bn rebel tour.LIV executives were late arriving at the tour event in Mexico City this week after being called up to a meeting in New York, with uncertainty over the immediate future first emerging at the Masters in Augusta last weekend. Rumours that LIV could even be shut down had begun to circulate on social media on Tuesday evening, with officials from the tour declining to respond.The sixth event of LIV’s fifth season City will go ahead as planned on Thursday in Mexico, but it has been overshadowed by widespread reports that PIF plans to withdraw the tour’s funding. LIV has been under pressure for some time due to its inability to agree a merger with the PGA Tour three years after signing a so-called “framework agreement,” with that standoff compounded by PIF’s desire to cut costs

A picture

Sir Craig Reedie obituary

Sir Craig Reedie, who has died aged 84, was a key figure in London’s successful bid to stage the 2012 Olympics. As a member of the London Organising Committee for the Olympic Games from 2005 to 2013, he formed a brilliantly effective campaign partnership with Sebastian Coe, the bid leader, doing much crucial work behind the scenes, first by helping to win the support of British politicians and then by marshalling the all-important votes of Olympic delegates who would determine where the Games would go.Coe, to whom Reedie was a long-time mentor, was under no illusion that without the older man’s diplomatic skills and influential presence within the Olympic and Paralympic movement, which he had developed earlier as chair of the British Olympic Association (BOA), London might never have won the right to host the 2012 Games.Reedie chaired the BOA between 1992 and 2005, and from 1994 was also a member of the International Olympic Committee (IOC), ultimately serving as its vice-president from 2012 to 2016. A passionate advocate of drug-free competition (“there’s no point in any of it if the sport is not clean”), he became a founder board member of the World Anti-Doping Agency (Wada) in 2000, rising to be its president from 2014 to 2019, and a thorn in the side of those who tried to gain advantage by taking performance enhancing substances

A picture

Unhappy Verstappen ‘has to be listened to’ over new rules, says F1 chief Domenicali

Formula One must listen to Max Verstappen’s grievances about the sport’s new regulations and their effects on racing, according to F1’s CEO, Stefano Domenicali. His intervention comes as key players hold meetings to consider adjusting the rules for the remainder of the season.Verstappen has been outspoken in his dissatisfaction with the new formula and the part energy management now plays in preventing being able to race flat-out. The four-time champion is not alone in his feelings with other drivers also critical of the deployment and recharging of electrical energy.Verstappen, one of F1’s biggest names, has been so disenchanted, however, that he has repeatedly suggested he is considering his future in F1 and Domenicali confirmed he had been speaking to the Dutchman and other drivers about their concerns