Akeel (Yoghurt and Pomegranate Dip)
I have always admired Maggie Beer (and I mean always), long before she appeared on National TV on the Cook and the Chef. My admiration was based on how she creates ways to use ingredients she has at hand. Pheasant, quince, grapes (verjuice), are just a few that readily come to mind.
So I was not going to be daunted by the number of pomegranates I had. If I was ever going to live up to my expectation of self, I was going to be able to use all those bloody pomegranates. Continue reading