PARTY TRICKS

NEW YEAR CELEBRATIONS CAN BE CARB MINEFIELDS, BUT MAKE YOUR OWN DIPS AND YOU’LL BE A-OK – AND HAVE EVERYONE COMING BACK FOR MORE!

Delight your guests with healthy dips and pâtés

QUICK TROUT PÂTÉ Serves 2

• 1 avocado, peeled • juice of 1 lemon • ½ cup double cream

yoghurt • 100g hot smoked trout,

flaked • 1 tbsp gelatine sprinkled

over ¼ cup water • ½ cucumber, cut into

ribbons 1. Blitz the avocado, lemon juice and yoghurt

SPRING ONION & SUN-DRIED TOMATO DIP SERVES 4

• 250g cream cheese,

softened • 50g sun-dried tomatoes in

vinaigrette, chopped • 2 spring onions, chopped • 1 garlic clove, minced • 5g fresh coriander,

chopped • extra-virgin olive oil,

to drizzle • fresh mint, to garnish

in a food processor. Stir the trout through the mixture. Place the cup with the sponged gelatine into a bowl of hot water so that the gelatine melts. Stir this through the avocado mixture. 2. Line a 1-cup capacity ramekin with cucumber ribbons, add the avo mixture and chill this for 3 hours. 3. To serve: Unmould the pâté onto a plate and cut it into wedges.

1. Tip the softened cream cheese into a bowl, along with the tomatoes, spring onion, garlic and coriander. Stir well. Store it in the fridge until you’re ready to serve. 2. To serve: Serve the dip chilled, with olive oil drizzled on top and garnished with mint. Serve it with celery sticks and cucumber slices.