The quick dish
Recently I went to a restaurant called Magpie, where the food is a mish-mash of ingredients from around the world so beautifully and artfully thrown together that it all just worked. I particularly loved this pairing of tahini with raw fish. I played with the idea at home using a dry chile de arbol for its toasty, nutty flavour and adaptability. Find them online and order in bulk or use dried chilli flakes or, for a milder flavour, pul biber – Turkish chilli flakes.