MIXED BLESSINGS Cambridge’s lively cocktail scene ARTISANAL EATS Get your fix of locally crafted food FOOD EDITION CHEF RECOMMENDS Spicy secrets of Nepalese cooking
Chips have come a long way since the days of wrapping them in newspaper and drenching them in salt and pepper. Today, they can be baked, boiled then fried – or even triple cooked a la Heston Blumenthal (where they’re cooled between frying). But the real secret of the truly fancy French fry is in the seasoning. Whether your go-to is garlic powder, red pepper flakes, cumin, cayenne pepper with smoked paprika or chilli powder and lime zest, it pays to get creative. Don’t sleep on the dipping sauce too – choose from mayo, garlic mayo, BBQ sauce, spicy salsa or curry. Oh, and ketchup! ’Tis the season
CAMBSEDITION.CO.UK NOVEMBER 2024 55
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