The food went down well. We made rice paper rolls,  baba ganoush, hummous and a carrot dip, served with with grilled Turkish bread and crudités.

Carrot and cumin dip

This dip is is fragrant, sweet, and smooth.

• 6 large carrots (about 750g)
• ½ cup virgin olive oil
• 4 large cloves garlic, or to taste, peeled
• 3 tsp whole cumin seeds, and extra to garnish

Peel and roughly chop the carrots, and steam or microwave, covered, until very soft (about ten minutes at 800W). Meanwhile, add garlic cloves and oil to a small skillet and fry over medium heat until fragrant. Add cumin to hot oil and cook for a further minute. Remove from heat and allow to cool for a few minutes before adding contents to food processor. Add steamed carrot, and blend until smooth. Season well and garnish with a pinch of whole cumin. Serve warm with grilled bread.

Hummous with parsley

An easy improvisation on a familiar and delicious theme.

• 400g can of chickpeas, drained
• 1½ tbsp unhulled tahini
• handful of fresh flat-leaf parsley leaves
• 1 clove garlic, peeled
• ½ cup virgin olive oil
• juice of one lime

Combine all ingredients in food processor and blend until combined. Smooth or a little chunky Рcompletely up to you. Season and serve with a drizzle of good olive oil and crudit̩s.

Baba ganoush

• 2 medium aubergines/eggplant (about 1 kg)
• 1 tbsp unhulled tahini
• 2 cloves garlic, peeled
• ¼ cup virgin olive oil
• juice of one (juicy) lime

Grill or barbeque aubergines, whole, until skin is black, blistered and crisp, and the whole fruit is very soft. Carefully peel, discarding skin, and add flesh to food processor with remaining ingredients. Blend until combined, and season well. Serve warm with Turkish bread.