The quick dish

The Guardian - Feast - - News - Thomasina Miers

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.

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