- 280g jar marinated artichoke hearts in oil, drained
- handful flat leaf parsley
One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…
- 100g feta cheese, roughly chopped
- juice 1 lemon
Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…
- 5 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 100g bag wild rocket
Rocket is a very 'English' leaf, and has been used in salads since Elizabethan times. It…
- 85g pack Serrano or Parma ham
- focaccia or flatbread, toasted or griddled
Make an artichoke dip by whizzing together the artichoke hearts, parsley, feta, half the lemon juice and 3 tbsp olive oil in a food processor. Blitz to a smooth paste, then spoon into a bowl.
Dress the rocket with the remaining olive oil and lemon juice. Pile onto a platter and serve with the ham, the dip and toast.
Make an extra dip
For a white bean purée, whizz together a drained 400g can cannellini beans, 2 crushed garlic cloves, juice 1 lemon, 3 tbsp olive oil and some grated parmesan.