Pep up a bland turkey with Yotam Ottolenghi’s ancho chilli gravy. Food styling: Emily Kydd. For Claire Dinhut, author of The Condiment Book, it’s all about staying within the confines of the traditional Thanksgiving menu, but giving each dish some extra zhoosh. Add the cabbage mix, press down, then pour in some red wine and top with sliced apple (pink lady, for preference). Carrots are another Thanksgiving must, though Dinhut breaks from tradition by roasting hers with maple syrup and pumpkin spice blend ( cinnamon, nutmeg, ginger and cloves).

Source: The Guardian November 26, 2024 14:18 UTC