QUICK CHIP ‘N’ DIP TIPS
• Roast whole eggplants at 180°C until soft and collapsing. To make baba ganoush, scrape out the flesh and blend with garlic, lemon juice, tahini, olive oil and sea salt. • Add raw asparagus, sliced in half lengthwise, to crudites platters. • Roast whole garlic bulbs for a sweeter, less pungent flavour in aioli and skordalia. • Golden-fleshed kumara¯ (such as the variety ‘Beauregard’) look more appealing than red-skinned, white-fleshed sweet potatoes once dried or fried. • Slice parsnips into skinny fries rather than chunky chips. Otherwise they can burn before the moist inner flesh is cooked. • To retain the candy stripes of heirloom ’Chioggia’ beet chips, bake, rather than fry.
Asparagus and globe artichokes.
Fresh borlotti beans.