A vibrant, spicy green relish gives griddled marinated chicken delicious depth This recipe works just as well with lamb, fish or even roast vegetables Credit : Haarala Hamilton and Valerie Berry Diana Henry The Telegraph's award-winning cookery writer Diana Henry is the Telegraph’s much-loved cookery writer. She shares recipes each week, for everything from speedy family dinners to special menus that friends will remember for months. She is also a regular broadcaster on BBC Radio 4, and her journalism and recipe books, including Simple and How to Eat a Peach, are multi-award-winning. A mother of two sons, Diana can satisfy even the fussiest of eaters.    See more Published 30 April 2026 3:43pm BST This is a great relish – everybody loves it. I know a few people who keep it in the fridge and eat it straight from the bowl. It works well with lamb, fish, roast vegetables and sweet potatoes as well as chicken, also feta and labneh.…