Stevie Parle's sauces and toppings using nuts ½ tsp allspice berries 150g pine nuts 1 tbsp tahini Juice of 1 lemon 1 tbsp olive oil Grilled chicken, to serve In a pestle and mortar, crush the allspice berries into a powder, then bash in the garlic with a pinch of salt until you have a paste. Add the pine nuts; continue bashing until fine. Transfer to a bowl (or keep in the mortar if you have a big one) and stir in the tahini, followed by the lemon juice, the oil and five tablespoons of water. Season to taste. Use to drizzle over deep-fried fish, grilled meat and fish or even green beans. Almond trapanese Makes 200g Ingredients 150g almonds, skins on or off 1 garlic clove 4 large handfuls of fresh basil, leaves picked 150g freshly grated pecorino or Parmesan cheese 600g cherry tomatoes, roughly chopped Extra-virgin olive oil Warm the almonds a little in a dry pan, then bash them in a pestle and mortar until coarse. Remove and put them in a bowl. Bash the garlic and basil in the mortar and mix in the almonds. Add the pecorino or Parmesan and the tomatoes. Pour in a good glug of olive oil and season well. Delicious stirred through pasta. Pistachio and lemon topping 200g pistachios, roughly chopped Zest and juice of 1 lemon 50g caster sugar Mix the lemon juice with the sugar, boil until reduced to syrup, then stir in the zest and pistachios so that the nuts are sticky and coated. Sprinkle over cakes, or stir through yogurt or ice cream.