Summer Spreads

Perfect for barbeques and picnics, buffets and appetisers, do-it-yourself dips are tastier – and far cheaper – than the store-bought kind PHOTOS COURTESY OF Adobe Stock

CHICKEN LIVER PATE

Serves 6 8oz chicken liver, coarsely chopped 8oz butter 2tbsp brandy 2tsp dry mustard powder ¼tsp powdered mace 1tsp fresh thyme, chopped 2 cloves garlic, chopped

Fry the chicken livers over a medium heat in 1oz butter for about 5 minutes. Remove from the pan with a drainage spoon and transfer to a blender. Add 5oz melted butter and the brandy. Add the mustard powder, mace, thyme and garlic. Season and blend until smooth. Pour into 6 individual pots. Melt the remaining butter and pour over. Chill for 48 hours and serve with hot toast and a sprig of watercress..

MOUTABEL

Serves 8 3 large aubergines 2 cloves garlic, crushed 1 lemon, juice only 3tbsp tahini paste 4tbsp olive oil 4tsp pomegranate seeds 2tbsp parsley, chopped

Pierce the skins of the aubergines and grill them until the skin is charred and crispy all over and the flesh is very hot. Cool, then discard the tops and peel off the skin. Place the flesh and any juices in a bowl and beat by hand until almost smooth. Stir in the garlic, lemon juice, tahini paste and olive oil, and season well. Scatter with pomegranate seeds and parsley. Serve with warm flatbread.