To share, chapter 14
Small Plates & Sharing
This is food for the middle of the table: dips to tear bread into, things fried to a crisp and eaten with fingers, and a few dumplings and rolls worth an afternoon. Put three or four of these together and you have a meal, whether that is meze, tapas or a Nordic smørbrød lunch. Most of the work can be done ahead. Hummus, muhammara and baba ganoush keep for days, and croquetas, arancini and gyoza freeze beautifully raw, so they can go straight from the freezer to the pan when friends turn up. Frying shows up often here. Use a thermometer and a heavy pot, keep the oil steady and don't crowd it: a crust only stays crisp when the oil stays hot.
15 recipesOpen the chapter in the app
HummusUltra-smooth, light and nutty — the way it is made in the Levant12 h 50 min
GuacamoleChunky, bright and fresh — made in a bowl, not a blender10 min
Gambas al AjilloShrimp sizzling in garlic, chili and olive oil — with bread to mop it up20 min
Patatas BravasCrisp potatoes with a smoky tomato bravas sauce and garlic aioli1 h 5 min
Pork and Cabbage GyozaCrisp-bottomed, juicy dumplings, fried and steamed in one pan1 h 15 min
Crispy Baked Buffalo WingsShatter-crisp oven wings in a buttery hot sauce, with blue cheese dip1 h 30 min
Ham CroquetasCrisp shells around a molten, creamy béchamel with jamón13 h
Smørbrød: Three Open SandwichesNordic open sandwiches on dark rye — shrimp and egg, roast beef, and smoked salmon40 min