We made two of our favourite dips today and wanted to share them with you. The black olive tapenade (pictured right) is whizzed up in a food processor and the garlic, black pepper and herbs make it rich and zingy. The spicy peanut sauce (not pictured) is mixed in a bowl or jug and has fresh ginger, garlic, soya sauce and spices.

Black Olive Tapenade

1 tin (350g) pitted black olives, drained and rinsed
1 tbsp olive oil
1 small clove garlic, crushed
1 tsp dried mixed herbs
black pepper to taste
2 tbsp tomato puree

1. Add all ingredients to the bowl of a food processor. Cover and blend until the mixture holds together. You want some texture in it, so the olives should be in very small bits, not completely blended. Can be stored in the fridge for a couple of days in a sealed container.

Spicy Peanut Dip

10 oz (280g) peanut butter
8 floz (230 ml) boiling water
2 tbsp soya sauce
2 cloves garlic, crushed
1 tsp chilli sauce – we use Encona
3 tsp curry powder
2 tsp lemon juice
2 cm fresh ginger, grated – optional
1 tsp toasted sesame oil – optional

1. Put the peanut butter into a bowl and add the boiling water. Stir until the peanut butter has dissolved and you have a smooth mixture.
2. Stir in the remaining ingredients, adjusting to taste. Leave to cool. Can be stored in the fridge for a couple of days in a sealed container.