Take a dip in hot weather

Three delectable dips and scoopable things, including an additive anchovy hollandaise sauce, for when all you want is food to pick at.

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I have just pressed send on the first chapter of a new book. That sounds much more impressive than it is: in truth, it’s a draft that will form the basis of a proposal that hasn’t yet gone to publishers, just to my agent. Here’s hoping. So, while I had intended to write a beautifully crafted and detailed piece about one of my favourite seasonal ingredients, but I decided to change tack.

Actually, my recipes today are better suited to warm weather and the summer holiday vibe prevailing at my house just now (even though I’m definitely still working, just in PJs or a swimsuit after an eary morning swim at the beach). I just want food that doesn’t involve much prepping and is zero bother to eat. I’m in the mood for picking at things while I tap away at my laptop in the garden, and food that I can keep in the fridge and nibble at between paragraphs while I gather my thoughts (does anyone else do that?)

Dips and scoopable things that you can pair with crunchy seasonal vegetables (and tomatoes) really do check all those boxes. And if you are having people over, and you are the kind of person who likes to at least appear to have put in a bit of effort, dips have you covered, too. Truly.

Those ubuitous tubs in supermarket chiller cabinets have given rise to the deceit that dips are second rate and taste of lazy. In fact, home-made stuff that combines interesting flavours and textures can be the centre of a very good meal.

Fill a bowl with one of the dips and place it in the centre of a gorgeous platter, artfully arrange your crudités around it, and set it on the table with some good bread or crackers, cured meat, and perhaps some cheese and olives. Honestly, what else do you need for lunch in the summer?

Today I’m offering you three dips, so take your pick according to your mood. Or make all of them to enjoy weekend-long scooping. The anchovy hollandaise is a smooth and salty emulsion, reminiscent of bagna cauda, and the perfect foil for crisp sweet veg like carrots or Little Gem leaves. The second is a chunky fennel and radish tzatziki, a pastel pot of loveliness. And the third is a glorious tapenade that doesn’t quite have the harsh edge of the traditional version, and better for it in my opinion.
Happy dipping.