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FOOD FOR THOUGHT
WORDS: JILL FOSTER
Ask these three cooks
Chef Ben Tish shares his trolley triumphs, from umami flavours to storecupboard staples
Persian-influenced dishes infused with spices bring vibrant flavour in Sabrina Ghayour’s newest book – and she promises they’re easy to make, too
SERVES 4IngredientsFor the spice paste 1 tsp ground turmeric 1 tsp chilli powder 1 small onion, roughly chopped 4 garlic cloves 1 lemongrass stalk For the main 4 tbsp vegetable oil1 tsp table salt300m
Serves 3Prep time 10 minCook time 20 min MAKE AHEAD Make to the end of step 4; keep in the fridge for up to 3 days. Add the sesame seeds to serve. EASY SWAPS To make this gluten-free, use gluten-free
Pastes are your storecupboard secret star that will transform any dish into a taste marvel, with recipes from food writer Gurdeep Loyal
Ingredients (Serves 2) ◆ 2 x 250g pouches microwaveable Spanish-style grains ◆ 150ml vegetable stock ◆ 200g frozen cooked mixed seafood (prawns, squid, mussels) ◆ 1tsp paprika (optional) ◆ 200g mussel