East London is so unique in the sense that we have such a vibrant community of people from such diverse background from India, Pakistan, Sri Lanka and Bangladesh all living in such close proximity. The calmness and the sense of being part of the richness of South Asian culture and near green street has evvoled many UK dishes with a blend of flavours from all over the Soth East Asia.
There is a common belief that marinades will work their way far into a piece of chicken – the reality is they will always be surface flavours. Oil and fat won’t penetrate flesh at all, but salt will get a little way in if used in large enough quantities (1½ tbsp salt per 250ml liquid), as it loosens the muscle fibres.
You can make a Sunday roast with a difference by marinating your chicken with lemongrass, honey and fish sauce.