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Slowly add the sunflower oil until the dip is soft and velvety in texture. 2 Garnish with the lemon zest and a drizzle of olive oil, then serve with warm flatbreads.
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10 curry leaves, plus 1 to garnish 2 thin slices fresh ginger (or 1 tsp ginger juice) 50ml vodka (we use Wyborowa) 15ml fresh lemon juice 10ml sugar syrup or gomme syrup Muddle the curry leaves and ginger slices (if using) in a shaker.
2. Garnish glass with orange slice, and serve.
2. Garnish with the olives (speared on a toothpick), thyme sprig and jerky, if using.
8. Garnish with basil and serve.
5 Garnish with skinned grapes with seeds removed.
5 Garnish with mint leaves and slices of ginger.
7. Garnish with the reserved asparagus tops and chive flowers, and serve.
4 Garnish with a bit of extra orange zest on top of each dessert before serving.
4 Garnish with chopped basil and serve with crusty bread and more olive oil for drizzling.
3 Garnish with the spring onion, and serve with steamed rice and Chinese greens.
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Since I tried Ludwig back in 2017, I have been constantly using it in both editing and translation. Ever since, I suggest it to my translators at ProSciEditing.

Justyna Jupowicz-Kozak
CEO of Professional Science Editing for Scientists @ prosciediting.com