The viral, the mouldy and the delicious
The perfect sauce to stir into that stuffing, or indeed any bowl of rice, is chilli crisp, a blend of ground red chillies and spices that cook in hot oil. The classic version is produced by Lao Gan Ma and comes in a squat jar emblazoned with a picture of its somewhat reproving-looking founder. Recently, numerous small-batch competitors have sprung up, but few are as good as the original.
are tastier, more nutritious and more versatile. For a spicy but soothing twist on an everyday pulse, try Meera Sodha’s “workers’ curry”, more commonly known as. She recommends using dried chickpeas: by putting them to soak in the morning and then using a pressure cooker, they soften beautifully and take no more time than the tinned variety.If you want to wander farther afield, Sean Sherman’s recipe for tepary beans with agave and chilli is worth trying.
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