Ingredients

Ingredients For the white bean and tarragon dip

• 410g/14½oz can cannellini beans or butter beans, drained

• 200ml/7fl oz creme fraiche

• ½ lemon, juice only

• ½ tsp paprika

• pinch cayenne pepper

• 1 small garlic clove, crushed

• 3 tbsp extra virgin olive oil

• small handful fresh tarragon leaves, chopped

For the prawn and avocado dip with chilli vodka

• 1 ripe avocado, peeled and stone removed

• 2 tbsp soured cream

• 150g/5oz cooked prawns, finely chopped

• 1 ripe tomato, quartered, de-seeded and finely diced

• ½ red onion, very finely chopped

• ½ small lemon, juice only

• 1 tbsp chilli-flavoured vodka, or a good splash of Tabasco sauce with a little extra lemon juice

• flaked sea salt and freshly ground black pepper

For the crudites

• lightly cooked asparagus tips

• flat or runner beans, topped, tailed and cut diagonally into 3-5cm/1¼-2 in pieces

• Individual leaves of red or white endive/chicory

• individual leaves of little gem lettuce

• whole radishes, with the stalk attached

• baby turnips, raw or lightly cooked

• scrubbed baby carrots

• raw or lightly cooked baby sweetcorn

• thickly sliced fennel

• pitta bread or flour tortillas, cut into wedges, brushed with olive oil and grilled

• breadsticks

• mini cheese biscuits

• thinly sliced French stick, brushed with olive oil and grilled until crispy

Description

Recipe Uses 410g/14½oz Can Cannellini Beans Or Butter Beans, Drained, 200ml/7fl Oz Creme Fraiche, ½ Lemon, Juice Only, ½ Tsp Paprika, Pinch Cayenne...

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