• A classic Georgian sauce of shelled walnuts processed with garlic and chopped onions, sweated in chicken fat and simmered in chicken stock with a bay leaf for 15 minutes until thick. The bay leaf is removed, and the mixture is flavoured with vinegar, ground coriander, turmeric, cloves, cayenne pepper and seasoning, finished with chopped tarragon and parsley and chilled for 2 hours, before being served with chicken.