Recipe

Festive winter crudité board

by Leah Hyslop

Brie and yoghurt dip with maple pecans, Moroccan roasted carrot hummus and raw fruit and veg for dipping

Give winter’s beautiful vegetables star billing with a rustic sharing platter. Arrange them with a few make-ahead dips, crackers and nuts, some of the Market’s delicious cheeses and charcuterie, and you have perfect party food with minimal effort. I have given some suggestions below, but you can make the crudités with a selection of any of your favourite winter fruits and vegetables.

Ingredients

For the brie and yoghurt dip with maple-pecans:
300g very ripe brie
250g natural Greek yoghurt
40g parmesan, finely grated
Juice of ½ lemon
2 tbsp extra virgin olive oil
50g pecan nuts, roughly chopped
4 tbsp maple syrup

For the Moroccan roasted carrot hummus:
400g carrots, chopped into 4cm chunks
5½ tbsp olive oil, plus extra for drizzling
1 tsp ground cumin, plus extra to garnish
2 tsp baharat
1 x 400g tin chickpeas, rinsed and drained
2 tbsp tahini
Juice of ½ lemon
½ garlic clove (optional)

For the crudités:
Chicory leaves, fanned out
Carrots, peeled and sliced vertically, in a variety of colours
Apples, sliced
Radishes, halved or whole
Olives
Pomegranates, halved, for decoration
Bunches of herbs, for decoration

Method

To make the brie dip, scoop the brie into a food processor, leaving behind the rind, and add the yoghurt, parmesan, lemon juice, olive oil and plenty of seasoning. Whiz together until creamy (add a splash of milk or a little more oil to loosen if you need to) and transfer into a bowl.

Heat a frying pan over a medium heat and add the pecans. Cook for 3 mins or so—shaking the pan occasionally to make sure they don’t burn—until slightly coloured and releasing a delicious nutty aroma. Take off the heat and pour in 2 tbsp maple syrup, stirring rapidly to coat the pecans. Pour into a bowl and add another 2 tbsp maple syrup. Let cool slightly, then drizzle the nuts and syrup over the dip.

To make the carrot hummus, preheat the oven to 200C. Spread the carrots out on a baking tray and drizzle with ½ tbsp olive oil, the cumin, baharat and plenty of seasoning. Roast for 30-40 mins, until soft, then let cool slightly.

Transfer the carrots to a food processor along with the chickpeas, tahini, lemon juice, the garlic clove if using, the remaining 5 tbsp olive oil and 100ml water. Whiz together until creamy, adding a little more oil or water if you need to, then transfer to a bowl and sprinkle with a little cumin and an extra drizzle of olive oil.

Put the bowls on a platter and arrange the fruit, vegetables, and other snacks around them.

Recipe: Leah Hyslop