September’s crept up on me this year. Perhaps it’s because I’ve recently moved to a new city (an ugly, lovely town, said Dylan Thomas, and I’m not going to disagree) but I’m not really digging autumn just yet. I’m sure that’ll change soon enough – after all, this is my favourite time of year. I’ll never understand why people try to ‘reinvent’ themselves in joyless January when September with its back-to-school freshness and kaleidoscope of colours is a much easier time to do it – armed with a shiny new pencil case, of course.
Now that the long summer days are over, I’m looking forward to getting my teeth into some new projects and I have something very exciting up my sleeve. If you follow me on Instagram, you may have noticed that I’ve been posting more food photos than usual (if that’s even possible) and that’s because I’m testing recipes for my book. Yes, I’m writing my first cookery book! I still can’t quite believe that it’s happening (it definitely is as I’ve signed the contract) and I can’t wait to share some of my favourite recipes with you when the book’s published in March.
I’ve neglected the blog a bit because of the book stuff so I’m going to make it up to you with a recipe for this magnificent muhammarra. According to the internet, this Middle Eastern dip is overtaking houmous in the popularity stakes. I’ll take this with a generous pinch of salt (it may be a thing in London but I haven’t seen it in Cardiff, let alone Swansea) but one thing’s for sure: it’s absolutely delicious – and pretty easy to make as well.
This stuff is pretty versatile, too. You can spoon it onto pasta, bread (obviously), baked potatoes and salads, and it’s a great addition to brunch – it goes really well with tomatoes and avocado, and I hear that it’s excellent with eggs.
The traditional recipe for muhammara uses Aleppo pepper but chilli flakes (or even powder) is just fine – and if you can’t find pomegranate molasses, you can substitute it with maple syrup and balsamic vinegar. Lots of people remove the skins from the peppers but I don’t think you really need to.
One final tip: if you’re trying to save money (and who isn’t?) buy your walnuts from a pound shop or discount store – the same goes for other nuts, seeds, quinoa, sundried tomatoes and more – as they’re significantly cheaper than at the supermarket.
3 red peppers, cut into half and seeds removed
1 tbsp pomegranate molasses (or 1 tsp maple syrup and 2 tsps balsamic vinegar)
1 tbsp extra virgin olive oil
½ tsp chilli flakes
1 tsp ground cumin
½ tsp salt
The juice of 1 lemon
1 clove garlic, peeled
1 tsp tomato puree
Preheat the oven to 200C and roast the peppers for 35-40 minutes. Remove from the oven and leave to cool. While the peppers are cooking, take a dry pan and gently roast the walnuts for a few minutes, being careful not to let them burn. Once they’re cool, blitz in a food processor until they have a coarse consistency and then add the peppers and all the other ingredients and whizz until you have a smooth paste.
Serve with an extra drizzle of olive oil and pomegranate molasses, if you like.