Fred Lum/The Globe and Mail
Have food-focused guests you'd like to impress? Take inspiration from some of the hottest menus. Anchovies, spiced bread crumbs, horseradish and espelette peppers are in high favour with chefs right now, because of the incredible depth of flavour they add to dishes. With a sweet, slightly smoky taste, espelette peppers are not too hot – they rate only 4 on the hot pepper index. The best anchovies come in jars topped up with olive oil. Horseradish both freshly grated or already macerated in brine gives a welcome punch.
Lucy Waverman