Taramosalata, one of the greatest gifts of Greek cuisine, is a must-have dish on most mezze. With fishy, garlicky and bright citrus flavours, and depth from toasted pitta bread, this classic dip is one of my faves. Traditionally, it’s a coarse consistency, made using a mortar and pestle, but my recipe simplifies the process with a whiz in the blender. I guarantee this will be your new ‘please bring a plate’ go-to.
