Make the most of special times with family and friends by serving up platters whipped together in a flash, using pantry staples and tasty treats.
Preheat the oven to 180°C. Lightly brush both sides of the bread with olive oil and place in a single layer on a baking tray.
Bake for 5 minutes and check to see if the undersides are golden. Turn and bake for another few minutes until crisp, then, while still hot, rub one side with the cut side of garlic.
Preheat the oven to 180°C. Prick the eggplant all over with a fork and place in the oven for 10-15 minutes, until it becomes soft. Allow to cool before placing with remaining ingredients in a food processor and pulsing to blend, keeping the mixture a little chunky. Season. Tip into a shallow serving dish and garnish with sesame seeds. Makes 2 cups
Place all the ingredients in a food processor and blend until smooth. Season with salt and pepper.
Tip into a shallow serving dish and drizzle with a little extra yoghurt. Makes 2 cups
Put the peas and spinach in separate heatproof bowls and pour over enough boiling water to cover. Leave both for 5 minutes, then drain and refresh in cold water. Drain again, then place the spinach in a clean tea towel and squeeze out the excess water.
Blend all ingredients in a food processor until combined, but still a little chunky. Transfer to a serving dish and top with coriander. Makes 2 cups