Deeply dippy

Fab­u­lous flavours make for de­li­cious dips, says

EDP Norfolk - - Bringing The Harvest Home - MARY KEMP Mary Kemp

THERE IS a won­der­ful re­vival of flavoured but­ters served with ar­ti­san breads – from an­chovy to fresh herbs.

In the South of France you are of­ten served won­der­ful breads with fresh lo­cally picked olives, bal­samic vine­gar and oil, as you drink an aper­i­tif, but if you are lucky you will also be given a small se­lec­tion of dips to dunk your bread in – they don’t tend to serve sticks of raw veg­eta­bles or crisps as we do in this coun­try.

It’s a lovely sim­ple idea and saves you mak­ing starters, as your guests will en­joy lots of fresh tastes and tex­tures and so much nicer than pre-made dips and cheaper too! These are some of my favourite dip recipes and a sim­ple, de­li­cious recipe for fo­cac­cia bread.Š

Above: Fo­cac­cia bread with beet­root dip, sun dried tomato pesto and white bean dip

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