Meze at Moro, London. Photograph: Romas Foord
Today's live session has now ended. Allegra will be back in a month's time.
Hello and welcome to the food clinic: you turn up, cough and splutter your culinary ills and woes in my general direction and I'll see what I have in my bag of tricks to soothe you. You can, of course, ask me anything, but as I always like to keep y'all in tune
with our weather, I thought we could talk meze - my favourite kind of summer eating. I like to spend most of the warmer evenings between a bottle of chilled rosé and a pile of warm flatbread, with a plethora of little dishes of deliciousness in front of me.
From chicken livers to cacik (like Turkish tsatsiki), chopped salsas to pulsey purees, this inexhaustible source of fun is really the way forward ... and they're usually pretty healthy too. So roll up, sit up and get typing, for just as in winter, most of one day's leftovers can become soup, in summer, with a little bit of know-how and a touch of imagination, it's amazing what a sultan's feast can be made out of the odds and sods that are always knocking round the kitchen: a few carrots, a tub of yoghurt, some anchovies and a tin of haricots can truly be transformed into the best kind of multi-flavoured supper.
