I get sudden cravings for Peruvian food once in a while. One day I was fixated on pepián, a corn purée spiced with our traditional aderezo of onion, garlic and chilli. Then I remembered I had a bag of lupin flakes in my cupboard and decided to use it as the main ingredient, partially because sweet corn is very different from Peruvian white corn. I used a ají amarillo paste that I found at Fiji Market. It’s got preservatives, so it’s not as good (health- or taste-wise) as fresh or as the paste I’m used to, but it’s better than nothing. If you can’t find ají amarillo paste you can…