Saturday February 23rd is National Toast Day!
Who doesn’t love toast? It's the original anytime, anywhere, any-meal food. It is full of unlimited potential. Practically anyone can make it and you can really never lose the recipe.
So how could you possibly make toast any better? Well, unless you are one of those rare people who enjoys their toast bone-dry, we've found that toast is always better with something on it. There’s an old kitchen adage that sums up the ancient relationship between toast and its' most beloved significant other, butter.
“When your teeth hit the toast, your gums should be in the butter.”
We can't argue that butter belongs on toast but when you fancy something a bit different, any one of these simple dips can elevate any wholesome slice of toasted bread into a great starter for any meal. It’s Thyme to give avocado a well-deserved rest and spread something else on your toast.
BTW, did you know that bread is one of the most wasted items in UK households, especially the end pieces? Shunning the crusty ends can lead to some households tossing the equivalent of a loaf of bread a month into the bin. We hope that you can utilise these dips to give those pieces the love they deserve.
Spiced Beetroot Dip
Try it with our Potato and Coconut Curry
- 3 medium sized beets, washed well and stalks trimmed
- 4 cloves of garlic
- 68g plain yoghurt
- 1 tsp ground coriander
- 1 tsp ground cumin
- 1 tsp ground cinnamon
- Juice of half a lemon
- Salt and pepper to taste
A good extra-virgin olive oil
Toasted pine nuts
Preheat oven to 190C/170 Fan/Gas mark 6
- Individually wrap each beetroot in foil while they are still wet from washing. Place directly on the oven rack and roast for 45 minutes to an hour or until the beetroot is tender to the touch. When the beetroot is finished, remove the foil and allow to cool for at least 30 minutes. Peel and discard the skin, and chop the beetroot into chunks.
- Wrap the four garlic cloves in foil with a splash of olive oil and place in oven. Roast for 20 minutes or until the garlic is toasted, soft, and fragrant.
- Add the beetroot, garlic, yoghurt, spices, lemon juice, and salt and pepper to the bowl of a food processor. Process until smooth.
- Serve with a drizzle of extra-virgin olive oil and a sprinkling of toasted pine nuts.
Smoked Mackerel Dip
Try it with our Glamorgan Crumble or any of our nut roasts.
- 252g smoked mackerel, skin removed and cut into chunks
- 70g mayonnaise
- 2 tbsp coriander, loosely chopped
- Zest of 1 lemon and the juice of 1/2 lemon
- 1/2 tsp coarse salt
- 1/2 tsp white pepper
- 1 red or green chilli, seeded (optional)
- Add the fish to the bowl of a food processor and pulse a few times to break the fish up.
- Add the remaining ingredients to the bowl and process until it comes together and the fish is evenly distributed throughout the dip.
Quick Fiery Homemade Nduja (spreadable sausage)
A spicy starter perfect with or on top of our Black Bean Burgers.
- 255g of chorizo sausage, chopped
- 84g of extra-virgin olive oil
- 36g crushed red chillies
- 55g sun-dried tomatoes, drained
- Add all the ingredients to the bowl of a food processor and process until smooth.
Green Pea, Mint, and Feta Dip
- 200g peas (fresh and blanched for a few seconds in boiling water then cooled, or defrosted if frozen)
- 68g mint leaves, loosely chopped
- 1 garlic clove, crushed
- 100g feta cheese, crumbled
- 1 tsp lemon zest
- 1 tbsp lemon juice
- 1 tbsp extra-virgin olive oil
- Salt and pepper to taste
Thin slices of Serrano ham or prosciutto (optional)
1. Add the peas to the bowl of a food processor and pulse a few times to break them up a bit.
- Add the remaining ingredients to the bowl and process until they come together. The dip should be slightly chunky rather than completely smooth.
We made use of a traditional farmhouse loaf for the toast here.