I love using dry goods sourced from the world's larder by Fairtrade, not least because it's a great way to support farmers and producers, but wherever possible I also like to cook with mostly local and seasonal fresh ingredients for all sorts of reasons, from nutrition (and therefore flavour) to supporting my own local economy.
Tabbouleh, for example, is usually made with parsley, tomatoes and spring onions, but here I use celery leaves, roast peppers and leeks to make a seasonal variation.
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