Three really great dips

Top tier additions to the season of picky bits

I bloody love a dip. Who among us doesn’t? Endless options that are eminently shareable and generally easy to prepare. A delicious vehicle for shovelling in other delicious things. A moist-maker and the most convivial of foods.

While they’re always a welcome accompaniment (necessity?) on a summery spread, a great dip can absolutely be the main event too. They are by design chock with concentrated flavour. I really prize having a dip ready in the fridge (whether leftover or purposefully made). Either to swipe at or to throw together a terrific, balanced meal with very little effort. So I present to you an excellent trio of dips to enjoy right now with some suggestions to make them go even further.

Caramelised fennel & butter bean dip

A drizzle of fennel seed infused olive oil adds an enormous depth of savouriness.

Serves 6

2 medium heads fennel
2 cloves garlic, finely chopped
1 tsp thyme leaves
700g cooked butter beans (jarred best - no need to drain)
1 lemon
1 tbsp fennel seeds
Good pinch chilli flakes
Olive oil
Salt and pepper

1. Cut any green herb from the fennel and roughly chop. Quarter the fennel bulbs lengthways and finely slice with a mandoline or knife

2. Place a large pan over a medium heat with a little oil. Add the fennel and cook until gently caramelised and completely tender, stirring regularly. Remove half the fennel from the pan and set aside

3. Optional step for crispy bean topper: Heat the oven to 195c / 380 F fan. Rinse 2 tbsp of the beans in cold water, place on a lined metal baking sheet and pat dry with a cloth. Prick with the point of a sharp knife (so they don’t pop in the oven). Drizzle with oil and roast until golden and crispy (around 15 mins)

4. Stir the remaining beans (with their cooking liquid) into the pan with the fennel to warm through. If beans are still at all firm add a little water as needed and simmer until completely tender

5. Blend until smooth (in a heat-safe food processor), then stir in the rest of the fennel. Season and add lemon juice to taste

6. Meanwhile place 2 tbsp olive oil in a small pan with the fennel seeds and chilli flakes. Warm very gently over a low heat until it smells aromatic, watching carefully that the chilli flakes don’t come close to burning, then turn off the heat

7. Spoon the dip onto a serving plate, top with the fennel seed oil, crispy butter beans and any fennel herb. Serve still warm/ at room temp or chilled

Make it go further:

Stir into pasta with sun-dried tomatoes, baby spinach and a few splashes of pasta water for a super silky sauce.

Beetroot tzatziki

A really lovely simple, bright and zippy take on the classic.