Aubergine purée from On the Side: A Sourcebook of Inspiring Side Dishes (page 138) by Ed Smith
- cumin seeds
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white pepper
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Accompaniments: Cabbage with juniper butter; Grilled tenderstem broccoli with umami crumbs; Charred Romanesco - olive oil and lemon dressing; Charred Romanesco - soy, chilli and lime dressing; Wilted spinach with coconut, ginger and pink peppercorns; Wilted bitter leaves with blue cheese dressing; Anchovy-dressed chicory; Mangal chopped salad; Vermouth-braised red onions; Burnt sweet onion petals with cucumber; Rosemary and chilli roast squash; Borlotti beans and cavolo nero with basil and hazelnut smash
Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.
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