Dips, spreads, pâtés, and purees
There's nothing like a tasty spread or a rich creamy dip to get your vegetable stick or corn chip stuck into. Dips and spreads are so easy to make and you can whip one up in next to no time if friends suddenly drop by for drinks. So next time, whip out your blender and whip up a luscious dip.
Artichoke and spring onion dip
A storecupboard recipe that takes just minutes to make - perfect for those moments when friends unexpectedly drop by for a drink.
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Avocado mousse with lime
This creamy textured mousse can be served as a starter but it will also make a perfect light meal with salad or wholewheat toasts.
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Baba ganoush
No Middle Eastern mezé table is complete without a bowl of this creamy dip with the great addition of the sesame paste tahini.
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Brandade de morue
This dish of creamed salt cod is popular in Mediterranean countries, particularly in the south of France where it's common fare.
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Broad bean purée
Broad beans are among the oldest bean varieties known and are best eaten when the pods are still young and tender.
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Chicken liver pâté
The red wine adds flavour to this spread and cuts through the richness of the liver - great with crusty French bread and cornichons.
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Coarse meat terrine
Full of rich flavour, this pâté made from a mix for chicken livers, port and veal is extremely versatile and eaten simply with bread.
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Duck confit
This traditional French speciality from the Gascony region takes a little time to make, but is absolutely worth the wait.
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Guacamole
This highly popular avocado dip, which has its origins in Mexico, is perfect party food served with crunchy tortilla chips.
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Hummus
This surprisingly easy to make chickpea and tahini dip is one of the most widely recognized of all Middle Eastern dishes.
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Salmon rillettes
This piquant pâté from France should have a fairly rough texture and makes great canapés piled on small pumpernickel rounds
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Smoked eel spread
Horseradish can vary in spiciness from mild to fiery. To give the right tang to this smoky spread, pick one to suit your taste.
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Tapenade
A full-flavoured olive spread, popular in the Mediterranean in a spread of appetizers such as stuffed vine leaves and olives.
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Taramasalata
Tarama is Turkish for the salted and dried roe of grey mullet traditionally used in this recipe. Serve with flat bread and olives.
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Tzatziki
This simple Greek cucumber, yogurt and fresh herb dip makes a good start to a casual meal, served with a selection of crudités.
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