Recipes

Ingredients

• 4 large potatoes
• 1 tbsp Ranch Dip mix
  
• 50ml milk
  
• 100g sour cream/crème fraiche
  
• 4 strips  streaky bacon
  
• 100g grated cheddar cheese
  
• Salt and pepper to taste

Preheat the oven to 450f (225c). Scrub and dry potatoes. Wrap in foil and bake for approx 50-60 minutes, or until tender.Dice bacon and fry until crispy. Combine cream, milk  and Ranch dip. Scoop out potato pulp and combine. Add  bacon and grated cheese. Mix well and reload potato skins.  Season and return to oven for ten to fifteen minutes to melt and brown.

Ingredients

• 2 large potatoes scrubbed
• 4 carrots scrubbed
• 2 medium parsnips scrubbed
• 2 medium leeks washed
• 1 large onion peeled
• 2 cloves garlic peeled
• 4 sticks celery washed
• 100ml olive oil
• 2 tbsp Garlic & Herb Dip Mix
• 1 tbsp parmesan cheese (optional)

Roughly chop all vegetables... peel if you like.. but not really necessary. Arrange in a roasting tin and pour over the olive oil mixed with the Garlic & Herb dip mix. Cover loosely with tin foil and bake in a moderate oven for 45 minutes. Remove foil and sprinkle over parmesan and bake for a further 15 minutes . Serve with roast meat.

Ingredients

• 4 chicken breasts skinned and diced
• 1 sweet red pepper cubed
• 1 green or yellow pepper cubed
• 6 firm mushrooms
• 1 large onion cut into chunks
• 1 tbsp Sun-dried Tomato & basil Dip Mix
• 150ml greek yoghurt
• 1Tbsp Olive oil to baste

Prepare chicken and vegetables. Mix  half the Sun-dried Tomato & Basil Dip mix with the olive oil. Prepare the chicken and vegetables onto skewers and then coat and rub in the olive oil mix. Leave to stand for half an hour. Barbecue until cooked . Mix together the greek yoghurt and remaining dip mix to serve with fresh salad. This dish works just as well cooked in a hot oven for 35 minutes if you prefer not to barbecue. Simply place kebabs in a roasting tray to cook.

Ingredients

• 4  large eggs
• Cafe de Paris Dip Mix
• Knob of butter
• 1 tbsp milk
• 1 tbsp sour cream
• Fresh wholemeal bread

Whisk  together eggs, Cafe de Paris Dip mix, cream  and milk. Cook  gently in a non stick pan with the butter until just firm. Load onto fresh bread..or you could use toasted Panini bread, and  dust with more dip mix to lightly season. This quick supper works well with all of the dip mixes. Eggs are a brilliant at taking any flavour to taste!

Ingredients

• 1kg chuck steak cubed/ or lean beef mince
• 165g tinned  red kidney beans
• 600g chopped tinned tomatoes
• 2 tbsp tomato puree
• 1 tbsp Hot Jalapeno Dip Mix
• 2 garlic cloves crushed
• 2 red onions sliced
• 100g plain flour
• 3 tbsp olive oil
• 350ml beef stock (stock cube is fine)
• 2 red peppers sliced
• Flat parsley to garnish
• Sour cream to serve

Heat half the olive oil in casserole dish and gently fry the onion, garlic and peppers  until softened. Put to one side . Mix Hot Jalapeno dip mix with flour and toss meat  to coat. Heat remaining oil and fry off meat until browned. Fry in batches to keep meat crisp. Return onions and rest of ingredients to casserole dish. Stir well and bring to the boil. Turn down heat and simmer with a lid on for an hour and a half. Can also be cooked in oven on a moderate heat  for same time. Garnish and serve with sour cream.

Ingredients

• 500g Penne pasta
• 4 small  tomatoes halved
• 100g black stoned olives roughly chopped
• 2 tsp Italian Dip Mix
• 150ml single cream
• 50g  parmesan cheese
• Small bunch of fresh asparagus
• 400g tin chopped tomatoes
• Fresh basil to garnish

Cook penne according to packet instructions.  Steam washed asparagus until just tender. Combine cream, chopped tomatoes, olives and Italian dip mix and heat until just coming to boil. Remove from heat. Add to cooked penne. Arrange fresh tomatoes, asparagus and basil and sprinkle over parmesan cheese.