Georgian walnut sauce (Bazhe)

1. Lightly toast the walnuts in a dry frying pan for 3-4 minutes, then leave to cool.

2. Pound the walnuts with the garlic, chilli and salt in a mortar or food processor until you have an oily, smooth paste – if you press it by hand, a little walnut oil separates out, which makes it silky.

3. Mix in the ground coriander seed and khmeli suneli.

4. Gradually work in about 200-250 ml of lukewarm boiled water, stirring constantly, until the sauce is the consistency of single cream.

5. Finally stir in the wine vinegar, taste and adjust with salt and vinegar; leave for 30 minutes before serving so the flavours come together.

6. Serve at room temperature with boiled or roast chicken, fish, vegetables or elarji – one of the most important sauces of the Georgian festive table.

Tip: Bazhe thickens as it stands; you can always thin it with a little water before serving. It keeps for 3-4 days in the fridge.