beetroot and dill yoghurt dip

Dill & beetroot dip

Gavin Wren Recipes, Spreads & Dips, Vegetables, Vegetarian

It’s been a long time since I wrote ‘dill and beetroot’ on my list of ingredients to play around with. As individual ingredients, they both rank pretty highly on my mental list of favourite tastes; dill especially, because when it’s good, it’s breathtakingly aromatic. You could almost make a perfume from it, although that might be just a little bit weird. One of the first dishes that I mastered beyond cheese on toast (with tomato puree on the bread first… oh yeah) was whole rainbow trout, cooked ‘en papillote‘ with dill and lemon. I say mastered, but there’s no mastery involved because it’s a simple dish that’s breathtakingly easy to make, hard to over cook and incredibly flavoursome with tender flesh. A must-try if you’re a fish eater. Another annual dill-fest is the making of a slab or two of gravadlax with a recipe bestowed upon me by…
Baba Ghanoush aubergine dip

Baba ghanoush – the food of the gods

Gavin Wren Recipes, Side dishes, Spreads & Dips, Vegan, Vegetables, Vegetarian

Ambrosia is an often overused word, hastily thrown around with levity to elevate the status of a particular food. It’s a very serious word (to me, anyway) which means ‘food of the gods’, and religious denominations aside I try to be reserved in it’s use simply out of respect. So, it’s with a certain amount of reticence that I’m considering using it in the description here. Baba Ghanoush, Mutabal or Moutabal, are some of the different names this aubergine dip goes under, with slight regional variations in both method and ingredients depending on where abouts in the world it is being made. It originates from the Middle East and I came to know it through multiplus trips to Lebanese restaurants when my girlfriend and I had just started going out. As a cook, it’s a delightfully refreshing dish to make, because I have never, ever, had anyone say “Hmmmm, I