Israeli - Chef | December 14, 1968 -
Many people struggle to make hummus that lives up to their expectations at home, and recreating a favourite brand or the stuff from your local deli is almost impossible.
Yotam Ottolenghi
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Gooseberries aren't just for creamy desserts and pies.
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Chermoula is a potent North African spice paste that is ideal for smearing on your favourite vegetables for roasting.
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A lemon, boiled whole and blitzed, makes a useful base for all sorts of dressings.
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I always pan-fry sprouts - it retains texture and enhances flavour.
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There's nothing more marvelously wintery than orange root veg mash; some butter is all it needs.
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Take your average couscous salad, and it's almost always a sloppy mush, no matter how much attention has gone into getting flavours in there.
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Panko are the elite of the breadcrumb world because they stay so crunchy and light.
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Orange blossom water would make a magical addition to your store cupboard.
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Kirmizi biber has a sweet aroma and can vary in spiciness.
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Shimeji are those odd-looking clusters of small mushrooms you often find in so-called 'exotic' selections at the supermarket. They have an appealing firmness that is retained during light cooking.
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Small okra pods have a much more attractive texture than large ones, which, when cooked, can be gloopy, stringy and totally spoil a dish.
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