Have you been struck by any unusual yet successful food combinations recently…? I was working from home the other day (no I was, honest) and created a clearing-out-the-fridge lunch which, although frankly bizarre, was surprisingly tasty. It consisted of a small bit of cold chicken, a bit of lettuce (with some red wine vinegar sprinkled on top), some hot purple sprouting broccoli (with lemon juice and black pepper), cold beetroot and a couple of slices of fried halloumi. Weird but rather wonderful! The mixture of heat and cold, crunchy and chewy, as well as the tangy saltiness of the halloumi, combined to make a delicious assortment of flavour and texture.

And on that note, here’s Ruby Tandoh’s recipe in the Guardian for Sticky Blueberry Miso Buns, which at first seems like an alarming combination until you think of the taste sensation you can get from salted caramel, peanut butter & jam or parma ham & melon… I could go on… I haven’t tried making them yet but perhaps someone can have a go and let me know how it goes?

Interested in the science behind those sweet and salty combinations? Here’s an article just for you!