Classic Guacamole

A deliciously creamy, fresh-tasting dip that takes minutes to prepare and gives a lovely splash of green.  It can be as simple as avocado and salt, with just a dash of lime to add acidic balance to the richness of the avocado. From this simple start you can add as much interest as you like – chilli, sour cream, coriander, red onion and paprika are all good together.  Or, for a filling and tasty treat, add chopped hard boiled eggs with crispy fried bacon – you’ll find it hard, when you taste it, not to eat it all yourself!

Tomato Salsa

This classic Mexican-inspired basic is summer in a sauce and an absolute must for outside dining. The fresh clean taste goes well with slivers of grilled fish as well as meats. Serve with soft tortillas and let people pile up their own for really dynamic and lively social gatherings.

Chop ripe, red tomatoes and mix with chopped onions, parsley, chilli, coriander and olive oil and season to taste. If you’re a big fan of Mexican flavours, add some chopped jalapeños for an authentic twist.

Beetroot Houmous

After following the recipe below for basic houmous, it’s time to get experimental! Here’s a really simple suggestion, which brings a bit of drama to your table:

Add some cooked and blended beetroot and swirl it around for a marble effect – a feast for the eyes.

Spiced Moroccan Houmous

This variation on the basic houmous brings another flavour dimension with its smoky sweet, warm Middle Eastern spices and a lovely bright dash or orange colour.

A pinch of paprika, garlic powder, onion powder, black pepper, cayenne pepper, oregano, thyme and chilli paste (to taste).

Garlic and Dill Tzatziki

This very simple, cooling Greek recipe is a must-have at barbecues as it goes really well with grilled meats and kebabs. It makes a very healthy and addictive sauce, which you can adjust so that it has barely a hint, or a good kick, of garlic.

Combine Greek yogurt, dill, grated cucumber, grated garlic, olive oil, a squeeze of lemon, salt and pepper in a processor then finish with a little more dill.

Mixed Olive Tapenade

A rich soft paste that really packs a flavour punch and makes a great dip with good crusty bread or as a bruschetta topping. For bruschetta, rub garlic over toasted ciabatta slices and then drizzle with a little olive oil – there’s no need to add salt as the topping is salty enough.

Tip green and black olives, tomatoes, basil, parsley, thyme, capers, garlic and anchovies into a food processor and add enough olive oil to make a paste. Add to your bruschetta immediately before serving or, better still, allow your guests to make their own.