Spicy Potato Wedges with Chilli Dip

Serves 2

2 baking potatoes, about 225 g/8 oz each

30 ml/2 tbsp olive oil

2 garlic cloves, crushed

5 ml/ 1 tsp ground allspice

5 ml/1 tsp ground coriander

15 ml/1 tbsp paprika

salt and freshly ground black pepper

For the dip

15 ml/1 tbsp olive oil

1 small onion, finely chopped

1 garlic clove, crushed

200 g/7 oz can chopped tomatoes

1 fresh red chilli, seeded and finely chopped

15 ml/1 tbsp balsamic vinegar

15 ml/1 tbsp chopped fresh coriander, plus extra to garnish

1-Preheat the oven to 200oC/400oF/Gas 6. Wash the potatoes, cut in half, then into 8 wedges.

2-Place the potato wedges in a saucepan of cold water. Bring to the boil, then lower the heat and

simmer gently for 10 minutes, or until the potatoes have softened slightly. Drain well and pat dry

on kitchen paper.

3-Mix the oil, garlic, allspice, coriander and paprika in a roasting tin. Season with salt and

pepper. Add the potatoes and shake to coat thoroughly. Roast for 20 minutes, turning

occasionally.

4-Meanwhile, make the chilli dip. Heat the oil in a saucepan, add the onion and garlic and cook

for 5-10 minutes until soft and golden. Add the tomatoes with their juice and stir in the chilli and vinegar

5-Cook gently for 10 minutes, until the mixture has reduced and thickened. Season with salt and

pepper. Stir in the fresh coriander and serve hot, with the potato wedges. Garnish with salt

freshly ground black pepper and fresh coriander

Ingredients:

SPICED CARROT DIP

Ingredients

Serves 4

1 onion

3 carrots, plus extra to garnish

grated rind and juice of 2 oranges

15 ml/ I tbsp hot curry paste

150 ml/ 1/4pint/ 2/3 cup natural yogurt

handful of fresh basil leaves

15-30 ml/1-2 tbsp fresh lemon juice, to taste

red Tabasco sauce, to taste

salt and freshly ground black pepper

1-Finely chop the onion. Peel and grate the carrots. Place the onion, carrots, orange rind and

juice, and curry paste in a small saucepan. Bring to the boil, cover and simmer gently for 10

minutes, until tender.

2-Process the mixture in a 2blender or food processor until smooth. Leave to cool completely.

3-Stir in the yogurt, then tear the basil leaves roughly into small pieces and stir them into the

carrot mixture.

4-Add the lemon juice and Tabasco and season with salt and pepper. Serve within a few hours at

room temperature. Garnish with grated carrot.

SAFFRON DIP

Ingredients:

Serves 4

Small pinch of Saffron strands

200 g/7 oz fromage frais

10 fresh Chives

10 fresh Basil leaves

Salt and freshly ground Black Pepper

Vegetable crudités, to serve

1-Pour 15ml/ 1 tbsp boiling water into a small heatproof bowl and add the saffron strands. Leave

to infused saffron for about 3-4 minutes, stirring occasionally.

2-Beat the fromage frais until smooth, then stir in the infused Saffron liquid.

3-Use a pair of scissors to snip the chives into the dip. Tear the basil leaves into small pieces and

stir them in.

4-Season with salt and pepper. Serve immediately with vegetable crudites.

Butter Bean, Watercress and Herb Dip

Ingredients:
Serves 4-6

225 g/8 oz/ 1 cup plain cottage cheese.
400 gr/ 14 oz can butter bean, rinsed and drained
1 bunch Spring Onion, chopped
50 gr/ 2 oz watercress, chopped
600 ml/ 4 tbsp Mayonnaise
45 ml/ 3 tbsp chopped fresh Mix Herbs
Salt and ground black pepper
Watercress sprigs, to garnish
Vegetable crudités and breadsticks, to serve

1-Put the cottage cheese, butter beans, spring onions, watercress, mayonnaise and herbs in a
blender or food processor and blend until fairly smooth.
2- Season with salt and pepper and spoon the mixture into a dish
3-Cover and chill for several hours before serving.
4-Transfer to a serving dish (or individual dishes) and garnish with watercress sprigs. Serve with
vegetable crudites and breadsticks.