1 I N G R E D I E N T – 3 WAY S
GARLIC
Be more inventive with this kitchen staple using recipes from Melissa Thompson – there’s orzo with a punchy sauce, tear ‘n’ share bread, and rice-based stuffing for roast chicken recipes MELISSA THOMPSON photographs MOWIE KAY
I
magine a world without garlic. In fact, don’t – it’s too bleak. Garlic is part of the allium family, which includes onions and leeks, and it’s a versatile ingredient that helps build a number of different meals. It can add nuance, or it can pack a punch. The black olive & garlic sharing bread hails from a waitressing job I had in my teens. I got sacked after two days, but the memory of the restaurant’s garlic bread with black olives made it worth it. The recipe for squash & beetroot with orzo & roasted garlic feta sauce (overleaf) came about by accident when some whipped feta became too loose, but still tasted delicious. The garlic & nduja rice-stuffed chicken is a dish of pure comfort and spice, that’s so delicious it’s hard to stop eating it.
Melissa is one of our regular columnists as well as running recipe project Fowl Mouths, through which she innovates in the kitchen and helps to drive change in the food industry. She’s a vocal advocate for the promotion of black and minority ethnic people in this field, and in 2021 earned the prestigious Food Writing Award by the Guild of Food Writers. @fowlmouthsfood
54 BBC Good Food Middle East March 2022
