Get Dressed

The right dressing or dipping sauce will add life to any box of veg. Whizz these up, whether you’re craving sweetness, heat, umami or a bit of crunch. All will keep in the fridge for a week, so deploy as desired

Caper Vinaigrette

Makes about 350ml Combine two shallots, 15g of parsley, 50g of drained capers

(all finely chopped), a tablespoon of lemon zest, four tablespoons of lemon juice and half a teaspoon each of salt and pepper, then whisk in 120ml of olive oil.

Peanut Sauce

Makes about 700ml In a blender, purée 180g of creamy, natural peanut butter, 180ml of rapeseed oil,

120ml of water, four tablespoons of rice vinegar, four tablespoons of fresh lime juice, one and a half tablespoons of low-sodium soya sauce, the same amount of gochujang and two spring onion whites, until smooth.

Vegan Caesar

Makes about 350ml Whisk together two tablespoons of lemon zest, plus 120ml of lemon juice, a teaspoon of Dijon mustard, a grated garlic clove, a teaspoon of low-sodium soya sauce and a teaspoon of pepper. Whisk in 240ml of olive oil.

Sriracha and Honey Vinaigrette

Makes about 160ml Whisk together four tablespoons of cider vinegar, the same amount of olive oil, two tablespoons of sriracha, two teaspoons of honey, and half a teaspoon of salt.

Mediterranean Olive Sauce

Makes about 530ml In a blender, purée 350g of pitted green olives, 120ml of olive oil, four tablespoons of lemon juice, two teaspoons of Dijon mustard, 15g of flat-leaf parsley, two garlic cloves and quarter of a teaspoon of red pepper flakes, until nearly smooth.

Creamy Dijon

Makes about 240ml Whisk together

120g of mayo, 125g of yogurt, two tablespoons of white wine vinegar, a tablespoon of wholegrain mustard, a teaspoon of Dijon mustard and a quarter of a teaspoon each of salt and pepper.

Citrus and Herb Yogurt

Makes about 600ml In a blender, purée a jalapeño (seeded and chopped), 500g of Greek yogurt, 50g of coriander, four tablespoons of lime juice and half a teaspoon each of ground cumin and salt, until smooth.

Romesco Sauce

Makes about 400ml In a food processor, pulse together

350g of roasted red peppers (drained), 25g of flat-leaf parsley,

70g of roasted salted almonds and a pinch of salt, until almost smooth. Then devour greedily.