Tuna, Chilli and Chive Dip

Ingredients:

200g Canned Tuna in Oil

Salt

Pepper

150ml Sour Cream

2 tbsp Chopped Chives

1 Garlic Clove, Crushed

1 Small Red Chill, Chopped Finely

To Serve:

Batons of Cucumber and Carrot

Cauliflower Florets

Potato Crisp

Method:

1. Add the tuna and oil into a mixing bowl.

2. Add the garlic, then mash well with fork.

3. Stir in the Sour Cream and Half the Chives and Chilli.

4. Season to taste.

5. Scrape into a serving bowl and cover with foil.

6. Chill for 10 minutes.

7. Sprinkle the remaining chives and chilli onto the dip.

8. Serve the dip with the Bite-Size vegetables and the crisps.

Top Tip: If you don't want it to be spicy, just remove the chilli from the recipe!

Sardine Pâté

An easy fish pâté for even the most novice cooks!

Ingredients:

2x 100g Cans of Sardines in Oil

Salt

Pepper

Zest of a Lemon

Lemon Juice (to taste)

225g Cream Cheese

To Garnish:

Lemon Slices, Halved

Parsley

Water Biscuits

Method:

1. Put the sardines and their oil into a bowl.

2. Season with the salt and pepper to taste.

3. Mash with a mixing fork.

4. Stir in the lemon zest and juice, then mix in the cream cheese.

5. Divide the pâté into 4 ramekin dishes and smooth the top.

6. Chill for 15 minutes

7. Garnish with the parsley and lemon slices

8. Serve with the water biscuits and enjoy

White Chocolate Fondue

There are so many different things that you could do with this recipe - the possibilities are endless! If you were to take the 'Halloween Themed' approach, you could even find a large pumpkin and serve in a bowl that will fit inside the pumpkin for the ultimate table show-stopper at a Halloween party!

Ingredients:

3/4 cup double/whipping cream

12 oz white chocolate, chopped

1 teaspoon vanilla extract

Method:

1. Heat the cream in a medium saucepan over medium-low heat until hot, about 2 to 3 minutes.

2. When hot, add the chocolate and stir until it is just

melted and smooth. Stir in vanilla. Transfer to a warm fondue pot.

3. Serve with your choices of fresh strawberries, bananas, apple wedges, pound cake, ladyfingers, and biscotti. Serves 6 or more.

Variations:

At Halloween/Autumn - try adding a splash of orange food colouring and perhaps a little orange flavouring in the place of the vanilla, for a pumpkin colour-inspired Halloween mess!
At Easter - try adding a dash of pink or pastel yellow food colouring for that baby-pastel coloured Easter time colour theme!
At Christmas - substitute 2 to 3 tablespoons of kirsch, brandy, rum, or orange liqueur for the vanilla. You could even add a little pinch of cinnamon or a quick zesting of a fresh Clementine for that exceptionally distinct Christmas taste!

Thai Sweet Chilli Dip

Ingredients:
3 large garlic cloves, peeled
2 red Jalapeño peppers, seeded
1/2 cup sugar
3/4 cup water
1/4 cup white vinegar
1/2 tablespoon salt
1 tablespoon cornstarch or potato starch
2 tblespoons water

Method:
1. In the blender, purée together all the ingredients, except for the last two.
2. Transfer the mixture to a saucepan and bring to a boil over medium-high heat.
3. Simmer over medium heat until mixture thickens up a bit and the garlic-pepper bits begin to soften, about three minutes.
4. Combine the cornstarch and water to make a slurry. Whisk in the cornstarch mixture and continue to simmer one more minute. The cornstarch will help the sauce to thicken slightly thereby causing nice suspension of the garlic-pepper bits; otherwise, you get a thin sauce with all the little pieces floating at the top.
5. Let cool completely before storing in a glass jar and refrigerate.