Versatility is the name of the game!

Good with: Mexican, Middle Eastern Mezze, Tapas and Scandinavian inspired dishes.


Beetroot & Celeriac Dip

  • 1/4 celeriac peeled,

  • 2 boiled beetroots peeled,

  • good knob of root ginger peeled,

  • 100g flageolet beans,

  • 3 tbsp black sesame seeds.

  • 1 clove garlic,

  • dash of olive oil.

  • salt & pepper to taste.  

Grate the celeriac. Blitz the other ingredients in a blender to the consistency you prefer ( smooth to coarse), Add in the celeriac & season to taste. Serve in a complementary bowl and sprinkle a few black sesame seeds on top.

 

Broad Bean & Red Pepper Mezze

  • tin broad beans drained

  • 1 red pepper, sliced and diced into approx 15mm Squares

  • 2 cloves of garlic

  • handful fresh coriander

  • 1 tsp smoked hot paprika ( add more if desired)

  • splash of olive oil.

  • salt & pepper to taste.

  • dollop creme fraiche to top (optional) 

Lightly fry the garlic, add in the beans and peppers, stir regularly and cook for 4 mins on moderate heat .Remove from the heat add in paprika, coriander and season to taste. Serve hot with a dollop of creme fraiche and garnish with a little more coriander.

 

Lunya Cheese board

As served at this great Liverpool establishment, Manchego cheese & quince jelly