Nothing inspires debate among chefs quite like potatoes. What fat is best for frying chips? How smooth is too smooth for mash? How crispy is too crisp for a roast potato? And should sweet potatoes ever be made into fries? This month we’re looking at all of this and more as we celebrate potatoes in all of their knobbly, butter-soaked glory.
It’s probably unfair to pick a favourite pulse, but if we had to it might be the chickpea. Whether ground into gram flour, whizzed up with tahini into hummus, or simply braised with chorizo and spices chickpeas are always a good idea. They can even be a great ingredient in a Sunday roast, as Oded Oren shows in his simple and comforting recipe for beef cheeks with hummus from his new cookbook 'Oren'. Check it out along with many more fantastic chickpea recipes below.
Having grown up in Istanbul and gone on to open a series of restaurants there, Esra Muslu relocated to London in 2017, where she’s made it her aim to showcase the regionality of Turkish cuisine through her food.
