Taramasapringles

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Zesty Pringles with a touch of the mighty deep.

Ingredients Pringles Gourmet Sea Salt and Black Pepper Taramasalata Flat-leaf parsley Juice and zest of one lemon Black pepper

Method

Smear taramasalata on each Pringle, working the paste right out to edges. Squeeze a little lemon juice, plus zest to garnish. Place a leaf or two of parsley on top and scrunch black pepper over to taste. Serve with a light white wine, or how about a pomegranate Martini?

Caveat Pringlor: we first attempted this with the Pringles Gourmet Tiger Prawn and Crushed Garlic flavour but found the flavour overpowering: we should have heeded our own advice, as set out in our introduction. A simpler flavour of base Pringle allows more scope for adventurous and flavoursome toppings.