Three fusion dishes to celebrate Europe’s diversity: a chicken schnitzel spliced with tahini, a German savoury bread dumpling and a peach crumble made with Belgian biscuits
Calling a dish ‘Chinese’ or ‘Asian’ has got me into trouble in the past, with accusations of laziness, reductionism and over-simplification. ‘You wouldn’t call a recipe “European”, would you?’ the argument goes, at which point I usually concede and try a bit harder.
Today, however, we are celebrating the notion of European food, which, like so many other expressions of our culture, is both particular and general. It’s impossible to deny the differences between the continent’s various cuisines, true, but you also can’t ignore its common spirit, which here in Britain is evident wherever you look. We may have left the EU six weeks ago, but we are still proudly (and greedily) European.
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