Using an almost-empty yoghurt pot to marinate meat and vegetables is one of my favourite ways to prepare dinner. It’s a really simple and tidy way to marinate food that not only saves on the washing-up, it also turns a few yoghurt scrapings that might otherwise be destined for the drain into a flavour-enhancing, tenderising, waste-saving hack.Yoghurt-pot chicken (Southern fried-style)Fried chicken is such a treat, and with this method it also becomes really easy to make at home: minimal washing-up, no deep-frying and no wasted batter, because any excess yoghurt pot marinade and flour are turned into onion fritters that are a cross between pakoras and onion rings.Unless it’s unavoidable, I usually shallow fry instead of deep-frying, to save having to dispose of or recycle too much oil. Any remaining oil can then be reused: simply pass through a fine sieve and store in a jar to use again with all kinds of savoury dishes.If you don’t have a thermometer and are unsure if the chicken is cooked, after frying, transfer it to an oven tray and bake in a 190C (170C fan)/375F/gas 5 oven for a further 10-15 minutes.Serves 21 egg
1 tsp sea salt
1 garlic clove, peeled and grated
½-1 tbsp habanero hot sauce, to taste
