Combining basil, parsley and a handful of nuts into a dip is nothing revolutionary, but the result complements the crisps and crackers so very well.
This walnut and coriander sauce is something we’ve used it for all sorts of things—as a filler for celery sticks, a sauce for those Turkish aubergine meatballs, or even a dip with these biscuits for something different. Just once, we used it for its purpose as a dressing for a chilled green-been salad.
Lamb cutlets coated with a mixture of polenta and parsley create an easy and delicious gluten-free dinner.
I first met tabouleh when it appeared in a local bistro many years ago. Served as part of a chicken and tabouleh sandwich, it quickly became my favourite bought lunch. I’ve since learned how to make it, and it appears a few times over summer, especially at barbecues and parties.