Expand your repertoire with mash-up recipes from far-flung sources such as China, Sicily, Japan and Mexico
The word ‘fusion’ is often greeted with suspicion, which I find odd, because these days ideas travel around the world in the time it takes to refresh a mobile phone screen, and many chefs and home cooks seem perfectly happy to mix and match. Personally, I think it’s a great thing, because, so long as it is done considerately, the resulting cross-cultural hybrids can be both eye-opening and delicious. After all, many of the kitchen classics we now idolise would never have come into being if someone somewhere hadn’t thrown caution to the wind and played with a bit of fusion.
Read more: theguardian.com