Alexandra Jane Marie Caudwell
Simply the best. Gilly Smith on her Cooking the Books podcast always plugs the humble (or in the case of BBCo, not so humble) chickpea and she's right to do so. I'm OBSESSED with these chickpeas - out of the jar, mixed in with other scrumminess or in houmous (which seems crazy, but the better the chickpea, the better the houmous). They are a thing of beauty.
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