‘What are you going to do with those?’ asked the kindly man in Tesco’s, pointing at a packet of Pakistani vermicelli in my shopping basket.
‘Can I give you my recipe?’ he added.
Tahseen, an Iraqi national, proceeded to give me the recipe for his cardamom sweets on a hot July Friday evening, standing in the wafts of charcoal and meat of London’s Edgware Road.
Sweet, fragrant, nutty, crunchy, moreish and moorish, most of all simply delicious. Recipe here…