Who dares, wins
ow often I’ve been intrigued by the latest “it” ingredient and dashed off to the stores to find it or, as I’m increasingly in the habit of doing, getting a little too “click happy” as I pop it into my online shopping cart. Yes, you name it, everything from ancient grains to exotic spices and alluringly infused oils are placed with ceremonial aplomb in my fridge and on pantry shelves, ready for their debut at my next meal.
What happens next? These smart and shiny recruits get progressively nudged back in the ranks by the latest arrivals that land fresh from artisan hands and foreign lands until, one year later, my trusty domestic musters them to fall in on the kitchen counter for a marching out parade, where expiration dates are, much to my dismay, the deciding factors on which of them have to meet a sad fate and which still stand a slim chance of making their way onto a plate.
Then, spurred on by the guilt of all those promising products that never reached their full potential, I round up the remaining few troops for a mission into unknown territory. Undeterred, I ensure their dispersal – be it via blitzing, whizzing, sprinkling or drizzling – into daring dishes that, I’m delighted to say, are met with a response worthy of a hero’s welcome. And, oh,
I do relish that rush of triumph! This issue, in particular, makes me recall this wonderful gratification when venturing off my charted course has not only proved successful but also expanded my horizons. Thus, I hope you, too, will be inspired by the truly delicious results we had this month when using tahini in a range of enticing recipes (page 42), golden linseed flour in Inè Reynierse’s rustic victory bread (page 98), moringa powder in rice-paper spring rolls with green goddess dressing (page 104) and more.
So, without further ado, I urge you to go forth and conquer – before those expiration dates catch up with you!