For a Moroccan-inspired dip that gives good flavour mileage, simply mash a boiled sweet potato and put in the blender with a splash of cream, two cloves of minced garlic, a hearty shake of cumin and one of smoky paprika. Blend away and that’s it. Delicious, dippy goodness.
For extra domestic goddess points, knock up some homemade crackers with 200g plain flour, 50g cubed butter and 4 or so tablespoons of water. Rub butter into flour and add water to form a sticky dough. Roll out to as thin as possible, slice up and sprinkle with freshly cracked pepper and sea salt. Bake for 15 minutes in a 160°C oven.
