Gregg and Charlie are joined in the studio by cookery writer Anissa Helou who makes a mixed nuts and pepper dip called Muhammara.
Muhammara Mixed Nuts and Pepper Dip
25g cashew nuts
25g pine nuts
25g almond flakes
vegetable oil for frying
40g Paxo golden breadcrumbs
1/2 teaspoon sea salt
3/4 teaspoon cayenne pepper, or to taste
2 1/2 sweet red peppers
1 small Spanish onion
150ml extra virgin olive oil
Sauté the nuts separately in a little vegetable oil (you don't need to change the oil), stirring constantly, until golden.
Drain on kitchen paper and leave to cool.
Grind the walnuts, pistachios and cashews in a food processor until medium-fine. Transfer to a large mixing bowl, add the pine nuts, almonds, breadcrumbs and seasonings. Mix well.
Trim the peppers and onion and chop in the processor until fine. With your hands squeeze out all the excess liquid and add to the nuts. Add the olive oil and mix well. Taste and adjust the seasoning if necessary.
Serve with pita bread. Muhammara will keep for up to 3 days in the refrigerator if stored in a hermetically sealed container.