10 of the best BUFFET DISHES

Rainbow dips & crudités

• Serves 10-12 • Prep 45 mins plus cooling • Cook 50 mins

150g baby carrots, halved lengthways
15 small radishes
6 baby cucumbers, halved lengthways tortillas, breadsticks and crispbreads, to serve (optional)

FOR THE BUTTERNUT HUMMUS

250g butternut squash, cut into chunks
4 large garlic cloves, unpeeled
1 tsp cumin seeds
1 tsp ground coriander
½ tsp hot smoked paprika
2 tbsp rapeseed oil
200g canned chickpeas, drained
1 tbsp tahini
1 tsp coriander seeds, crushed

FOR THE ONION & CHIVE DIP

3 banana shallots, quartered
6 spring onions, trimmed
½ tbsp rapeseed oil
100g fat-free Greek yogurt
1 small garlic clove, finely grated
2 tbsp finely chopped chives

FOR THE MISO BEETROOT DIP

3 cooked beetroot
½ tbsp brown rice miso paste
1 tbsp cashew butter
1 lime, juiced
1 tbsp fat-free natural yogurt
½ tbsp sesame seeds

1 For the hummus, put the squash on a baking sheet and toss with the garlic, cumin, ground coriander, paprika and 1 tbsp oil. Roast at 180C/160C fan/gas 4 for 20 mins or until the squash is tender. Cool completely. Put the squash in a processor, squeeze in the garlic and add the chickpeas and tahini, then blitz until smooth – loosen with 1 tbsp water if needed. Season and put in a bowl. Mix the rest of the oil with the coriander seeds and drizzle over the hummus.

2 For the onion dip, put the shallots and spring onions in a roasting tin. Drizzle with the oil. Roast at 180C/160C fan/gas 4 for 25-30 mins or until golden. Cool, then blitz in a processor with the yogurt, garlic and half the chives until smooth. Put in a bowl and sprinkle with the rest of the chives.

For the beetroot dip, blitz everything, except the yogurt and sesame seeds, in a food processor until smooth. Put the dip