Truly tempting CANAPES
Roast garlic and chestnut dip
Serve this truly irresistible dip with crisps, crudités or chips.
Serves 8-12 • Ready in 35 mins, plus cooling
3 whole bulbs of garlic (approx 90g) olive oil
100g chestnut puree
300g soured cream
3tbsp chopped parsley
1 Heat the oven to 200C/Gas 6. Slice the top off the garlic bulbs, and drizzle with a little olive oil and salt. Wrap in foil and cook for 30 mins, until soft and golden.
2 Allow the garlic to cool, then squeeze out the soft cloves and roughly chop. In a bowl, combine the garlic, chestnut purée, soured cream and parsley. Taste and season to your liking.
Whipped sun-dried tomato and basil butter
Spread on warm bread, mixed through scrambled eggs or on top of a steak – this butter is versatile and oh-so-tasty.
Makes around 200g butter
• Ready in 15 mins, plus chilling
300ml double cream
40g sun-dried tomatoes, roughly chopped (we used Merchant Gourmet)
20g fresh basil, roughly chopped
1tsp sea salt flakes
you will need:
an electric hand whisk, plus greaseproof paper or cling film
To make the butter, you need to over-whip the cream. Place the cream in a large bowl and whisk. It will take around 7-10 mins to go from looking like
