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Andouille Skewers

Andouille Skewers

A Cajun cookout skewer, the kind of thing that comes off the grill at a Louisiana backyard barbecue while the gumbo is finishing on the back burner. You take andouille (the heavily smoked, garlicky Cajun pork sausage) and cut it into thick coins, then thread them onto pre-soaked wooden skewers (or metal) with chunks of red and green pepper, red onion, and a few halved cherry tomatoes. Brush with a quick Cajun glaze of melted butter, garlic, brown sugar, hot sauce and Cajun seasoning. Onto a hot grill over high heat for just long enough to char the vegetables and bring the sausage shiny and sticky. Eaten straight off the skewer with a beer in the other hand, the smoke still hanging in the air.

Snacks 27 minutes Serves8
Chana Chaat

Chana Chaat

Cooked chickpeas (tinned for speed, OR overnight-soaked and home-cooked for the best texture) toss with diced red onion, finely chopped tomato, small-diced boiled potato and chopped fresh coriander. The dressing: lemon juice, chaat masala (a salty-sour spice mix sold at Pakistani shops), roasted ground cumin, Kashmiri chilli powder and a pinch of salt. Hot chilli sauce and tamarind chutney drizzle on; the chaat tosses; crushed papri tops; eat immediately.

Sides 20 minutes Serves4
Choban Salata (Azerbaijani Shepherd's Salad)

Choban Salata (Azerbaijani Shepherd's Salad)

The Azerbaijani version of the shepherd's salad that turns up in some form on every table from the Balkans to Persia, the bright herby counter to anything rich coming out of the kitchen. You dice tomatoes, cucumber and red onion to five-millimetre cubes (smaller than a typical chopped salad, almost a relish) and chop the herbs fine: dill, mint and tarragon, the tarragon being the move that distinguishes the Azeri version from its neighbours. Everything tosses together with olive oil, lemon juice and salt about fifteen minutes before serving, so the salt draws the tomato juice out and the salad relaxes into itself. Best the same day; the salad weeps if held overnight. Eat with grilled meat, with plov, with lavash, with whatever the main is.

Sides 15 minutes Serves4
Herb Salsa

Herb Salsa

Herb salsa is uniquely French despite the Spanish name: it's essentially a warm salsa based on creamy, newly cooked potato and fine herbs. Unlike the fresh salsas of Mexico and Mediterranean regions, this version relies on cooked potato for texture and structure, with sherry vinegar providing acid, and a combination of mustard and lemon juice offering complexity. The blend of fines herbes (parsley, chives, tarragon, chervil) creates aromatic brightness without the intensity of larger basil-based sauces. This is best served warm or at room temperature, never chilled; cold dulls the delicate herb character.

Sides 25 minutes Serves300
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