Bridgette is a Strategic Foresight and Design educator.
We find out what she has learned since we last spoke to her and what she is working on now.
Interviewed by: Peter Hayward
The Sixth Iteration of her Spiced Nuts “Lockdown” Recipe
Heat oil in a frying pan, add raw blanched almonds and thyme leaves, maybe garlic to taste. Toast until the almonds change colour, stirring occasionally. Serve hot or cold but freshly cooked is best.
Roast 1 cup raw hazelnuts on paper in a baking tray in a 180 oven for about 15 minutes then tip the nuts into a cloth - leave for around 10 minutes then rub off the skins. Mix 1 teaspoon each of ground coriander, cumin and allspice with sweet paprika, chili and dehydrated garlic to taste. Add the nuts to the spice mix with enough oil to coat and return to the oven for 10 minutes or so. Leave to cool on the tray. (You can add honey or maple syrup to the spice mix with the oil too.)
As above in 2, but use smoked paprika, cayenne pepper, white pepper, oregano and dehydrated garlic with thyme and oregano.
Add salt to any of the above to taste.