Date and lemon dressing

From issue #8, page 67.
Photography Photography by Vanessa Wu.

    INGREDIENTS

    7 fresh dates, stones removed
    100 mls water
    juice of 1 lemon
    100 mls olive oil
    sea salt and freshly ground pepper

    METHOD

    Roughly chop 3 of the dates and put in a saucepan with the water. Simmer for 10 minutes or until very soft and pulpy.

    Scrape the contents of the pot into a small food processor and blend until smooth. Tip into a bowl and whisk in the lemon juice and olive oil. Season. Thinly slice the remaining dates.

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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.