Ottolenghi FLAVOUR

SWEET POTATO IN TOMATO, LIME AND CARDAMOM SAUCE

Many sauces, salsas, flavoured oils and marinades will start with the charring of ingredients such as chillies, ginger, garlic, citrus zest, hard herbs and spices before allowing them to spread their smoky goodness all around.

A griddle pan is brilliant at charring and burning vegetables that sit at the centre of a dish – the char marks as badges of honour for an ingredient well initiated – but it is also a useful tool in infusing aromatics and other highly flavoured components with a smoky scent that they carry on with them wherever they are applied.