enough for 4
1 pack of smoked mackerel (200g) skin removed
4/6 tablespoons crème fraiche 
1 small sweet apple grated
juice of 1 lemon

Very simple and quick recipe. Put the mackerel apple and lemon juice in a food processor and blitz until it is broken up. then add the crème fraiche and blitz again, add until you have a nice creamy, smooth consistency.  You may need to add more apple if you like the pate to be sweeter or alternatively more lemon if you want it to have more kick.
This recipe is perfect for lunch to have with oatcakes or even better have it with brioche and make it as a simple canapé for your guests to nibble on.

Ingredients:
2 large aubergines
4 cloves of garlic
juice of two lemons
6 tablespoons of oil

You can just see the baba ganoush in the picture...fading into the background. This recipe is truly delicious and I swear will convert any aubergine hater!!

If you have a gas barbecue simply place the aubergines whole on the barbecue for approx 20/30 mins until they are blistered and very squidgy. If you do not have a barbecue do not fear as you can still achieve the smoky flavour by placing the aubergines directly on the flame on your gas hob (we do this at the deli) You just need to turn the aubergines over occasionally and accept that your kitchen may get a bit smoky. If you do not have a gas hop you can just roast the aubergines in the oven until they are soft, however you will not get the lovely smoky taste.

Once the aubergines are cooked and cooled a bit, scoop out all the flesh and place in a food processor, add the garlic, some of the lemon juice and a pinch of salt and blitz, while it is on add some of the oil, you want the aubergine and oil to emulsify and become beautifully smooth and silky. At this point stop the machine and have a look and a taste. Add more oil, lemon or salt until you get the perfect flavour combination for you. I like mine to have a slight kick of lemon but not enough to overpower the delicate smoky flavour.

You can have baba with so many things - it is just one of those amazing dips that transform a rather plain dish into something really delicious.

half a butternut squash
6 cardamom pods husks removed
half a teaspoon nutmeg
1 teaspoon ground cloves
1 teaspoon fennel seeds
1 teaspoon allspice
1 teaspoon thyme
half teaspoon cinnamon
1 hot chilli pepper
approx 4 tablespoons of oil
salt to taste

Scoop out any seeds that are in the squash, then place in the oven, skin on for about half an hour at about 180 degrees. Once the squash is cooked through, tender and squashy, remove from the oven and allow to cool.

Meanwhile prepare the spice blend. Ras el hanout means 'top of the shop' so really it can include as many spices and herbs as you wish. However I would definitely include cloves and allspice as that forms the basis of the flavour.  Grind all the spices together for a few seconds (minus the chilli) and then add a little bit of oil to form a paste.

Once the squash has cooled, scoop out the flesh and discard the skin. Put the flesh into a food processor and add the spice blend, a little bit of salt and a couple of tablespoons of oil. Blitz until the mixture forms a thick liquid add a little more oil if needed. Then add a hot chilli pepper and blitz again until all the chilli is chopped up and dispersed .

The dip/sauce I made was pretty fiery, so add as little or as much chilli as you dare!!
This dip would be good with so many things, I had it with the Iranian lamb meatballs, (recipe on website) however it would be equally complimentary to some meaty white fish or simply as a dip for roast potatoes.