Apart from the usuals, One of the weekend special was Smokey Red Pesto with base notes of charred peppers and sun dried tomatoes. It’s a take off from a Romesco sauce I learnt from chef Mandar of Park Hotel almost 20 years ago. This pesto pairs well with spaghetti, it is perfect as a dip with lavash (I’m sourcing special ones), topping on crusty sourdough toast. Making a limited amount, so let me know if anyone wants

This smokey bell pepper & parmesan dip gets a flavour boost from the chunks of almonds and a hint of parsley. Made with organic peppers which are in abundance these days, and sweet when charred, this dip is best as a dip – eaten fresh with lavash, sourdough or khakra. Or as my friend Anjali says, it is yum with good old Monaco biscuits. This can also be used as a topping for crostini and be added to a spaghetti sauce to add freshness.

How to use: 

• Use it instead of tomato sauce as a base for a delicious pizza.
• Add a jar to your next lasagna for a flavour boost
• Serve alongside your favourite cheeses