- We all love pesto, right? But have you heard of the Sicilian version of pesto from the town of Trapani? It's made with almonds and tomatoes, as well as basil and hard cheese. It's easy and perfect, especially for those long weeks when tomatoes are at their juiciest.
- Japanese curry is based on a roux (a cooked mixture of flour and butter or oil) that is mixed with spices and usually stored in block form. In fact, most Japanese households will have a readymade curry in the pantry. In this recipe, we make the curry cubes from scratch so you can have homemade Japanese curry ready to go. It’s a flavourful instant meal that I just love to have on hand because you can put just about anything in it - it’s a fabulous way to use up little bits of this and that.
- In the Middle East, hummus isn’t just a dip, it’s a meal. This version isn’t just a meal, it’s an event, luxed-up with shellfish and given complex layers of flavour with toum, a garlic paste. Even if you don’t want to make the whole dish, give Tom’s hummus recipe a go: it’s one of the best versions I’ve ever tried and for a hummus-obsessive like me, that is no easy statement!
- Dumplings are one thing (a very good thing!) but dumplings with sauces are even better. Serving wontons with peanut sauce and chilli oil is a Shanghainese approach, turning a snack into a meal with layers of flavour. I cannot recommend these little beauties highly enough!