SMOOTHER HOUMOUS To cook 200g dried chickpeas, dissolve 1 tsp bicarb in 1.5 litres cold water and soak them overnight. Refresh both water and bicarb the next day, then cook the beans until tender, adding more water as needed. Why it works Bicarb raises the pH of the water, breaking down the pectin and softening the skins, for chickpeas that are ready in half the usual time.
EXTRA SNAPPY PRAWNS Toss 500g peeled raw prawns with 1 tsp salt and ¼ tsp bicarb, then chill for 15 minutes before cooking.