Capsicum and Walnut Puree
INGREDIENTS
4 large red capsicums
3 cloves garlic, finely chopped
75 grams walnuts, toasted and finely chopped
75 grams fresh white breadcrumbs
2 teaspoons sugar
2 teaspoons ground cumin
1 teaspoon chilli flakes
1 teaspoon salt
juice of 2 lemons
125 mls olive oil
METHOD
Preheat the oven to 250°C Put the capsicums on an oven tray, place in the oven and roast until
soft. Remove, leave to cool, then scrape out the seeds, peel and slice. Put the capsicums, garlic, walnuts, breadcrumbs, sugar, cumin, chilli flakes and lemon juice in a food processor. Blend to a smooth
purée.
With the machine running, slowly drizzle in the oil. Thin with a little water if the purée is too thick. Serve with crusty bread for dipping
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In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.