This is a great hack to add a certain je ne sais quoi to your food if it feels bland. It goes with everything — baked potatoes, meats, middle eastern foods, beans, bowls, salads, sandwiches. The only limit is your imagination. I usually have this in my fridge on standby.
This is my favourite Christmas side. It goes great with turkey or roast duck. But it’s also excellent on aubergines, halloumi, chicken or pork shoulder. It stretches from typical American to French and Middle Eastern. Anywhere where you need some warm, sticky, fruity second fiddle.