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Party time in December’s kitchen!

It’s party time and I love all the dips and nibbles that are served – although I end up eating far too much usually! These two fresh and tasty recipes are really quick and easy to make, can be made ahead of time and make a change from the usual sour cream or tomato ones you can buy.

Root Vegetable dip

Serves 4-6 takes about 30 minutes plus chilling time

Glug of oil

1 onion, roughly chopped

2 cloves garlic, chopped

Kettle of boiling water

1 large carrot (about 100g), peeled and chopped

100g swede, peeled and chopped

100g parsnip, peeled and chopped

1 teaspoon orange zest

2 tablespoons cream cheese

Tablespoon chopped coriander

Dash ground nutmeg

S&P

  • Heat the oil in a sauté pan and add the onion and garlic and gently cook with the lid on 5-10 minutes until the onions are well softened but not browned.
  • Add the rest of the vegetables then pour in enough boiling water to cover. Simmer for about 15-20 minutes until the vegetables are really tender.
  • Drain, saving the stock for soups then leave to cool and dry a little.
  • Pile the veg into a liquidiser (or use a stick blender) and blitz a little. Add in the cream cheese, zest and a grinding of S&P. Blitz until it’s your required texture. (I like a few lumpy bits in mine!)
  • Stir in the coriander and nutmeg then check for seasoning.
  • Spoon into a serving dish then pop in the fridge for at least an hour.

Smoked Mackerel and Herb dip

Serves 4-6 Takes about 5 minutes

250g smoked mackerel, peeled and flaked

200g cream cheese

½ lemon, zest and juice

2-3 tablespoons creamed horseradish

2 tablespoons each of chopped parsley and chives

Black pepper

  • Check your flaked mackerel for bones then put into a liquidiser (or use a stick blender) and add 2 tablespoons of horseradish, the cream cheese, the zest and half the juice. Whizz until blended. Check for taste and add more horseradish or lemon juice if required
  • Stir in the herbs and a good grinding of black pepper.
  • Spoon into a serving dish and chill until ready to serve.

Quick tip: Melba toasts

I love a bit of nostalgia and remember making these with my mum for serving with paté

Heat your grill to high and toast a slice of bread per person on both sides. Turn the grill down to a medium heat. Cut the crusts off each slice then use a bread knife to slice horizontally through each piece. Cut in half to make triangles.

Pop back under the grill to toast the uncooked sides. They will curl a little then turn golden brown and crispy. Leave to cool before serving.