Dressings Salsas and Dips

Curry & Coconut Roasted Almonds

CURRY_ROASTED_ALMONDS_04

With coconut chips and maple syrup! Delicious as a snack or as an accompaniment to your meal.

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Za’atar

zaatar

A lovely dip for bread and oil.

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Broad bean, pea & spring onion drip

Broad-bean-in-pod

With wild garlic, broad beans and peas. This recipe from Allie captures the taste of spring and walks along the Avon!

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Wild Garlic Spread

wild-garlic-600

A local, seasonal spread from Sally. Use like pesto with pasta or spread thinly (or thickly) on toast with some delicious salad leaves.

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Creamy Cashew Dressing

cashew nuts

A tangy dressing made from creamy cashews. Can be made dairy-free by using soya yoghurt as an alternative.

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Cucumber and Dulse Pickle

A macrobiotic special from Mike.

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Radish umeboshe pickle

Ingredients: Medium bunch of radishes Umeboshe vinegar Method: Top and tail and quarter radishes and leave to marinate in 4-5 capfuls of umeboshe vinegar for at least 2 hours

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Butternut squash and Tahini Spread

Serving note: Serve as a dip alongside flatbread cut into triangles Ingredients: 1 large butternut squash, peeled and cut into chunks 2-3 tbsp olive oil 1 level tsp ground cinnamon 70g light tahini 2 pinches sea salt or to taste 120g Greek yoghurt 2 small garlic cloves, peeled and crushed 1 tsp mixed black and white sesame seeds (or just white, if you don’t have… Read More

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Avocado Dressing

Ingredients: 1 x ripe avocado peeled and de-stoned 1 x cloves of garlic ¼ pint tofu cream Good pinch of paprika Juice of 1 x lemon 1/3 cup of olive oil or to taste Sea salt to taste Method: Place all ingredients into liquidizer until smooth, adjust seasoning

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