Muhammara, maybe?

This is my adaptation of muhummara dip, which I love to order in our local Lebanese restaurant. Mine is more of a store-cupboard version than a strictly authentic one.

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Muhammara dip

75g walnuts (I’ve substituted hazelnuts before when I ran out of walnuts)
1 tsp cumin seeds
3 roasted red peppers
3 heaped tablespoons of breadcrumbs
2 heaped tablespoons of tomato puree
2 tablespoons of honey (if you’re being authentic, you should go in search of pomegranate molasses, but honey isn’t a bad substitute)
1 teaspoon chilli flakes
A squeeze of lemon juice
Salt and pepper
Olive oil

1. Roast the nuts and cumin seeds in the oven for up to 5 minutes at 180°C until the nuts are just starting to brown. (If you are roasting the peppers, you could put them in the oven first, as they’ll take about 30 minutes to roast, alternatively you can grill them.)

2. Blitz the walnuts, cumin seeds and peppers in a food processor.

3. Add the other ingredients to the food processor. Blitz until smooth. I only add a splash of olive oil, but up to 2 tablespoons would work here.

Indulgent Croissant Pudding

I love bread and butter pudding, whether in it’s most traditional form or modernised with trendy ingredients like Brioche or sour cherries. My go-to recipes are Nigella Lawson’s Caramel Crossaint Pudding or Gizzi Erskine’s Bailey’s Chocolate Croissant  Butter Pudding from Gizzi’s Kitchen Magic. Both recipes feel rather extravagant, but you can never have too much of a great thing, right?! And it was that sort of thinking that led me to combining the flavourings, so my latest effort contains Bailey’s, caramel and white chocolate the chunks.

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Indulgent Croissant Pudding (serves 4)

100g caster sugar
30ml water
3 croissants
25g white chocolate, cut into small chunks
250ml milk (or double cream if you’re feeling super extravagant)
3 eggs, beaten
50ml Baileys liqueur

1. Preheat the oven to 180°C.
2. Add the sugar and water to a saucepan and swirl them together. Heat over a medium heat without stirring. After 3 minutes or so of bubbling away it will darken to a golden colour.
3. While it’s bubbling away, tear the croissants up and put them in a small ovenproof dish with the chocolate chunks.
4. Whisk the milk into the caramel; be very careful as the mixture will bubble up. Add the eggs and the Baileys and whisk well to combine.
5. Pour the custard mixture over the croissants and make sure it covers it well, turning the pieces if necessary. Let it sit for 10 minutes to soak up the custard.
6. Bake for 20 minutes.
7. It is, of course, traditional to serve with more custard.