ROASTED VEGETABLE DIPS

Asparagus, Pea and Mint Dip

In a sauté pan or small frying pan, add 250g frozen peas, 250g soft parts of asparagus spears, 2 chopped escallion shallots and a small bunch of chopped fresh mint. Drizzle with rapeseed oil and gently cook until softened but not brown (you can add a splash of water if required).

Add to a blender adding a little more rapeseed oil if required and blend until smooth. Add plenty of pepper and a pinch of salt to taste.

Beetroot, Artichoke and Horseradish Dip   

Chop one escallion shallot and gently cook in a drizzle of rapeseed oil. Turn off heat and add 250g of cooked and chopped beetroot and 80g of tinned artichoke hearts (3 hearts) – warm these ingredients through. Put into a blender with a teaspoon of grated fresh horseradish and a drizzle of rapeseed oil to loosen the mix. Blend until smooth. Add plenty of pepper and a pinch of salt to taste. 

Red Pepper, Sundried Tomato and Artichoke Dip    

Chop two red bell peppers, 5 sundried tomatoes and two escallion shallots. Place in a small roasting dish and drizzle with rapeseed oil. Cover with tin foil and gently roast at 180°C/350°F/Gas Mark 4 for approximately one hour or until soft but not brown. Towards the end of roasting, add 80g tinned artichoke hearts (3 hearts) to warm through. Put all the vegetables into a blender adding a drizzle of rapeseed oil to loosen the mix. Blend until smooth. Add plenty of pepper and a pinch of salt to taste. 

Butternut Squash and Chilli Dip           

Chop 500g of butternut squash into inch pieces and two escallion shallots. Put into a small roasting dish. Drizzle with rapeseed oil and half a teaspoon of dried chilli flakes. Cover with tinfoil and gently roast at 180°C/350°F/Gas Mark 4 for approximately one hour or until soft but not brown. Remove from the oven and put into a blender. Add a drizzle of rapeseed oil if required to loosen the mix. Blend until smooth. Add plenty of pepper and a pinch of salt to taste.