Sour, smoky, slightly hot and garlicky, this works as a creamy dip or as sauce for grilled chicken, pork and seafood, although I actually came up with the idea for a vegan group. I use the wonderful plump garlic cloves from the Really Garlicky Company in Nairn and shop-bought smoked chilli paste from Mexico. Soak roughly 200g/7oz dried cashew nuts in just enough water to cover for six hours or overnight to let them swell. Roast six to eight garlic cloves in the oven. Tip the soaked nuts into a blender with the peeled garlic and whizz to a smooth paste. Add one or two tablespoons of white wine vinegar, a couple of teaspoons smoked chilli paste, and a teaspoon of dried mint. Whizz again, season with salt and adjust the sourness or heat to your palate. This is definitely one for a peaty dram.