A take on a classic Pakistani dip/chutney, the key ingredient is the dried sour plums that are available in most Middle Eastern or Asian stores. Rehydrate them by cooking them (method below) in liquid, and if you find the dip too piquant, add brown sugar in the end, until dissolved. It's a perfect little dip to have with French fries, as a salad dressing, or in a sandwich. —Sumayya Usmani
Sumayya is a food writer and cookery teacher who grew up in Pakistan, but has now found home in Glasgow. Sumayya is passionate about sharing the flavours of her homeland with a view to highlight Pakistani cuisine as a distinct one. The author or two cookbooks: Summers Under The Tamarind Tree (Frances Lincoln) and Mountain Berries and Desert Spice (Frances Lincoln, out April 2017), her writing reminisces about food and memories growing up in Pakistan. She writes for many publications, appears on television, and co-presents BBC Kitchen Cafe weekly, on BBC Radio Scotland.