In India and Africa,we use melon seeds to thicken stews and add protein – and sunflower seeds work in much the same wayPeople often ask where I acquire my recipes. Well, here’s the truth: I watch what people put in their baskets at the supermarket and use the sight of something strange as an excuse to start a conversation. I use harmless social occasions such as an appointment at the hairdressers and time waiting in post office queues to ask people what they cook for themselves in consolation, or to celebrate with,or when they have no time at all. I fade into Chinese, Sri Lankan and Italian shops and scour the shelves, and taking items up to the shopkeeper to ask what possible use they could have for dried kelp slices,long, lean onion flowers or fat-stemmed caper berries. Membership Event: Guardian Weekend Live Continue reading...
Source: guardian.co.uk