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. Lime pickle roast chicken (pictured top) 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 minChill 2 hrMarinate 2 hrCook 1 hr 15 minServes 4 1 medium chicken (about 1.4kg)Salt and black pepper4 fat garlic cloves, peeled 2 tbsp lime pickle2 tbsp finely chopped coriander, plus a handful extra to finish75g softened butterFinely grated zest of 1 …