Preheat oven to 180˚C. Combine the chicken wings, 1 teaspoon sumac and 2 teaspoons olive oil in a bowl. Season to taste and toss to coat. Arrange the wings on a baking paper-lined oven tray and roast for 25 minutes until golden and cooked through.Meanwhile, combine the burghul and 150 ml hot water in a bowl. Stir to combine, cover and set aside for 10–15 minutes until all the water has been absorbed.Place the tomato and coriander stems in a blender or food processor and blend until smooth (alternatively, finely chop both by hand). Add tomato puree and remaining sumac to the burghul and season to taste. Mix until well combined and set aside.Using a microplane, grate the garlic into a bowl. Add the remaining olive oil and mash together with a fork. Add the preserved lemon and coriander. Grind in some black pepper and mix to combine.Divide chicken wings and burghul among plates and scatter with the preserved lemon and coriander dressing.Photography by Benito Martin. Styling by Lynsey Fryers.Tolix chaise A chair from Thonet. Gordon Ramsay Bread street dinner plate from Royal Doulton.