Lunch IN THE SUN

The perfect menu for relaxed summer entertaining

- ROSE FOOKS

Trio of dips

As easy as one, two, three. Simply whizz these up in a food processor and serve with bread, crostini, crisps or crudités.

FOR THE TAPENADE

*100g Kalamata olives, pitted

*1 garlic clove, crushed

*1tbsp capers in brine, rinsed

*½tsp Dijon mustard

*3tbsp extra virgin olive oil

FOR THE ANCHOIADE

*50g tin anchovy fillets in oil, drained

*1 plump garlic clove, crushed

*2tbsp chopped fresh parsley

*2tbsp lemon juice

*2tbsp dried breadcrumbs or ground almonds

*3-4tbsp olive oil

FOR THE GRILLED PEPPER HOUMOUS

*125g roasted peppers from a jar

*25g day-old bread (no crusts)

*2tsp red wine vinegar

*1 garlic clove, crushed

*½tsp caster sugar

*2tbsp extra virgin olive oil

Blend the ingredients for each dip separately in a blender, cleaning it well between each one, until smooth. Spoon into bowls, cover and chill until required. Serve with warm bread, cut into thin slices.

Vegetable tian

A frill of courgettes and aubergines conceals a rich tomato and onion base.

SERVES 4

PREP 25 mins, plus cooling

COOK 1 hr 15 mins

* 8 plum tomatoes, halved

*4 garlic cloves, quartered

*4 sprigs fresh thyme, bashed

* 5tbsp olive oil

*1 large courgette, trimmed (about 350g)

*1 small aubergine, trimmed (about 300g)

*1/2 red onion, thinly sliced