crudites

A tasty dip that you can keep in the fridge for a quick snack, full of omega-3's

Smoked mackerel dip

smoked mackerel fillets, skinned and finely flaked

tub soured cream

spring onions

horseradish

selection of crunchy raw vegetable, to serve

In a mixing bowl, stir the smoked mackerel, soured cream and spring onions together to make a textured dip, then stir in the horseradish. Spoon into a serving bowl and serve with sticks of raw veg for dipping. Can be chilled for up to 3 days.

This easy vegetarian dip is a healthy alternative to hummus and great with crudités in a lunchbox or served as a vegan pate as part of a snack selection.

Red lentil & sweet potato pâté

olive oil

onion

tsp smoked paprika

sweet potato

red lentil

thyme chopped,

vegetable stock (choose a vegan brand, if desired)

tsp red wine vinegar

pitta bread and vegetable sticks, to serve

Heat the oil in a large pan, add the onion and cook slowly until soft and golden. Tip in the paprika and cook for a further 2 mins, then add the sweet potato, lentils, thyme and stock. Bring to a simmer, then cook for 20 mins or until the potato and lentils are tender.

Add the vinegar and some seasoning, and roughly mash the mixture until you get a texture you like. Chill for 1 hr, then drizzle with olive oil, dust with the extra paprika and sprinkle with thyme sprigs, if you like. Serve with pitta bread and vegetable sticks.

Avoid waste and enjoy a filling snack by using leftover sweet potatoes in this hummus recipe – it has a spicy kick thanks to smoked paprika and chilli flakes

Spicy sweet potato hummus

potatoes

tbsp olive oil, plus extra for drizzling

1⁄2 tsp chilli flakes, plus extra to serve (optional)

garlic cloves, unpeeled

tbsp tahini

lemon, juiced

vegetable crudités, breadsticks

Heat the oven to 200C/180C fan/gas 6. Tip the sweet potatoes onto a baking tray and drizzle over 1 tbsp olive oil. Sprinkle over the chilli flakes, if using, and the paprika, then toss to coat in the spiced oil. Spread out to a single layer. Trim away the root of the garlic cloves, then nestle these among the sweet potatoes. Roast for 30-35 mins until the potatoes have softened, tossing halfway through.

Remove the tray from the oven and leave to cool completely. Tip the sweet potatoes into a food processor and squeeze in the garlic from its skin. Add the tahini and lemon juice, then blitz for 1 min until the potatoes have broken down.

With the motor running, gradually pour in the remaining olive oil. Continue to blitz for up to 4 mins, or until you have a smooth paste. Pour in 50-60ml cold water to loosen, blitz again to combine, then season to taste. Spoon the hummus into a bowl and swirl with the back of a teaspoon, then drizzle over a little more olive oil and scatter with extra chili flakes, if you like. Serve with your choice of veg crudités, breadsticks or crackers and olives for dunking.

This tangy, creamy sauce makes a great centrepiece for a party platter but is versatile enough to go beyond crudités

Celery sticks with blue cheese dip

soured cream

mayonnaise

blue cheese

tbsp white wine vinegar

Worcestershire sauce

celery

In a medium-sized bowl, mix the soured cream, mayonnaise, blue cheese, white wine vinegar, Worcestershire sauce and some seasoning. Pour into a serving bowl and use as a dip for the celery sticks.

If you’re obsessed with Caesar salad and need a tasty dip to jazz up your veggies, try this Greek Yogurt Caesar dip!

Caesar Dip

lemon juice

garlic (smashed)

Greek yogurt

Parmesan cheese

anchovy

Dijon mustard

black pepper

crudites (for serving)

Place the lemon juice in a small dish and add the smashed garlic cloves.

Set aside to allow the garlic to infuse the lemon juice for at least 15 minutes.

Meanwhile, combine all the other ingredients in a bowl.

After 15 minutes, use a fork or small sieve to strain and discard the smashed garlic.

Add the lemon juice to the dip and stir to incorporate. If needed, season with more pepper or a little salt.

Serve at room temperature or chilled with your favorite crudites; it will keep in the fridge for up to 5 days.

Italian food blogger Carolina Stupino shares her recipe for this creamy dipping sauce that is traditionally made with anchovies and garlic. Serve with crudités or crusty bread &#8211; a great snack or starter to share.

Bagna cauda (anchovy and garlic sauce)

garlic

litre whole milk

anchovy fillets (see tips)Apple-converted-space

walnut pieces

unsalted butter, melted

Put the halved garlic cloves in a small saucepan and pour over half the milk. Bring to a simmer and cook for 15-20 minutes.

Strain the garlic through a sieve and discard the milk. Return the garlic to the pan, pour over the rest of the milk, then bring to a simmer and cook for a further 20 minutes.&lt;span class=&quot;Apple-converted-space 

Strain the garlic again but this time reserve the milk in a jug. Return the garlic to the pan, off the heat, then blend to a smooth paste with a stick blender, adding just enough of the reserved milk to create a creamy, not too runny sauce.&lt;span class=&quot;Apple-converted-space  Return the pan to a low heat, then add the anchovies and walnuts and whizz again until smooth. (Alternatively, put the garlic in the small bowl of a food processor or mini chopper and whizz with just enough milk until smooth. Whizz in the anchovies and walnuts, then gently heat in a pan.)

Stir in the melted butter and oil. The bagna cauda shouldn’t need much seasoning but taste it to see. Traditionally we eat it with vegetables such as peppers, fennel, roast onions, celery, jerusalem artichokes and cardoons. It’s also great with crudités, cubes of bread or boiled new potatoes.

Ne cherchez pas cette salade au Japon, elle n&#039;existe pas. En revanche, c&#039;est elle qui accompagne tr&amp;egrave;s souvent les sushis ou les menus dans les restos japonais en Europe.Restez avec nous, on vous apprend comment la faire.

Salade de chou blanc comme au resto japonais

½ chou blanc

Grain de graine de sésame

cl de vinaigre de riz ou vinaigre japonais

c. à s. de sucre roux

c. à s. de vinaigre de riz ou vinaigre japonais

c. à s. d'huile d'olive

c. à s. de mirin

c. à s. de nuoc-mâm

c. à c. de sauce soja

Préparation du chou

Retirez la premi&amp;egrave;re couche de feuilles, celles qui sont un peu vertes.Coupez le chou en deux puis retirez la base un peu dure.Vous pouvez &amp;eacute;mincer votre demi-chou &amp;agrave; l&#039;aide d&#039;un couteau ou le r&amp;acirc;per avec une r&amp;acirc;pe suisse. Si vous avez une grande quantit&amp;eacute; de chou &amp;agrave; r&amp;acirc;per, n&#039;h&amp;eacute;sitez pas &amp;agrave; sortir un robot avec la lame pour &amp;eacute;mincer.

Préparation de la marinade

Dans un bol, m&amp;eacute;langez les 15 cl de vinaigre de riz avec les 3 cuill&amp;egrave;res &amp;agrave; soupe de sucre roux, jusqu&#039;&amp;agrave; ce que le sucre soit bien dissous.&amp;nbsp;Faites mariner le chou dans cette marinade puis &amp;eacute;gouttez-le, rincez-le et &amp;eacute;pongez-le sur du papier absorbant.

Assemblage

Versez le chou dans un grand bol, ajoutez la moiti&amp;eacute; de la sauce et m&amp;eacute;langez.Gardez le reste de la sauce dans un pot de confiture au frigo.Servez et ajoutez les graines de s&amp;eacute;same.Vous pouvez pr&amp;eacute;parer cette salade &amp;agrave; l&#039;avance et la garder au frais. En revanche, ajoutez toujours les graines de s&amp;eacute;same &amp;agrave; la fin.

Top 7 crudites recipes from across the web

The most viewed crudites recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Smoked mackerel dip

Red lentil & sweet potato pâté

Spicy sweet potato hummus

Celery sticks with blue cheese dip

Caesar Dip

Bagna cauda (anchovy and garlic sau...

Salade de chou blanc comme au resto...

Top 7 crudites recipes from across the web

The most viewed crudites recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Smoked mackerel dip

Red lentil & sweet potato pâté

Spicy sweet potato hummus

Celery sticks with blue cheese dip

Caesar Dip

Bagna cauda (anchovy and garlic sau...

Salade de chou blanc comme au resto...

The most viewed crudites recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine