This is a little treasure, as it is a pickle without vinegar or brine. I use it hot and cold as a garnish to meats and rice dishes, in sandwiches, even as a stuffing for fish. Bizarrely it is particularly nice with fried eggs. It is in fact a recipe one of my customers gave me pursuant to several months’ discussion about the multifarious uses of dates, but I think it is largely ascribable to Rosa
