Lightly crack the cardamom pods open using the back of your knife. Add the coriander seeds, cumin seeds and crushed cardamom pods into a small frying pan. Place on medium heat and toast until fragrant, 2-3 mins.

Remove the cardamom seeds and discard the pod.

Add the spices into a food processor or blender and blitz until they have broken down slightly (don’t let them become a fine powder). Trim the chillies and add them to the spices with the garlic clove, herbs (stems and all). Blend until broken down, then gradually add the olive oil, until emulsified. Taste and season with salt and pepper.

Transfer the zhoug into a clean airtight container, stir the lemon juice in and cover with a light layer of olive oil on top. Store in the fridge for up to 2 weeks.