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Veggie dippers with chilli dip and aioli
Fruit and vegetables
1
garlic
bulb
1 unwaxed
lemon
, finely grated zest only
½ small bunch flat leaf
parsley
, roughly chopped
1 tsp
onion
granules
2 red, yellow or orange
peppers
, de-seeded and sliced thickly
1 medium
courgette
, cut into 1cm/½in-thick batons
160g/5⅔oz
baby corn
, halved lengthways
1
garlic
clove, roughly chopped
Tins, packets and jars
200g/7oz half-fat
mayonnaise
60g/2¼oz
plain flour
200g jar pickled red
jalapeno chillies
, drained
Cooking ingredients
freshly ground
black pepper
1 tsp
smoked paprika
1 tbsp soft light
brown sugar
1 tsp
sea salt
Baking and patisserie
150g/5½oz stale
wholemeal bread
, roughly chopped
Dairy, eggs and chilled
20g/¾oz
Parmesan
, roughly chopped (or alternative vegetarian hard cheese)
3 free-range
eggs
200g/7oz 0%-fat Greek
yoghurt
Back to recipe
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