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Beetroot Pesto

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2 medium beetroots, peeled and coarsely grated

50g walnuts

25g root ginger, grated

50ml olive oil

2 tablespoons balsamic vinegar

1 teaspoon cumin seeds

handful fresh mint

salt and pepper to taste

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Heat a tablespoon of the oil in a pan and place on medium heat.

Add the walnuts and ginger and cook for 2 minutes – careful they dont burn. Add the cumin seeds, cook for 30 seconds and remove from the heat. Place the beetroot in a jug and add the walnut mixture, vinegar and mint. Blend with a stick blender to a smooth consistency and season to taste.

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Spiced Tomato Yoghurt Dip

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1 small onion, peeled and chopped

100g ripe tomatoes, chopped

2 teaspoons fresh chopped red chili

1 teaspoon castor sugar

2 tablespoons ketchup

1 teaspoon garam masala

1 tablespoon cooking oil

½ teaspoon salt

100ml thick Greek yoghurt

2 tablespoons mayonnaise

Heat the oil in a saucepan and add the onion. Cook until soft and golden and add the tomatoes, chilli, sugar, ketchup, garam masala and salt. Cook gently until thick – about 20 minutes.

Cool and blend with the yoghurt and mayonnaise.

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Hummus

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1 small onion, peeled and chopped

2 cloves garlic, chopped

50ml olive oil

2 tablespoons sesame seeds

1 x 400g tin of chickpeas, drained

juice 1 lemon

4 tablespoons water

salt to taste

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Cook the onion in a tablespoon of the oil until golden. Add the garlic and sesame seeds and cook for 1 minute.

Place the chickpeas in a jug ( I keep some whole ones back to garnish the dish) and add the onion mixture, lemon juice, Ìýremaining oil and water.

Blend to a smooth paste and season with salt.

Place in a bowl and scatter over the whole chickpeas if you're using them, add a tiny sprinkle of paprika and a slick of oil on top.