Put the first of the spring crops (and those old winter specimens lurking in the veg basket) to good use in dips, with breadsticks, tortilla chips or veg crudités
Incredible Hulk: wilt 2 handfuls spinach leaves (around 300g) in a sieve over a pan of boiling water. Squeeze out the excess water and chop. Roughly blend with 100ml (3fl oz) Greek yoghurt, 30g (1oz) grated Pecorino, 1 crushed garlic clove, a pinch of nutmeg, and season to taste.
Flower Power: sauté 115g (4oz) cauliflower florets, 1 crushed garlic clove, a few rosemary leaves and 1/2tsp cumin in a little oil until tender. Add 50ml (2 fl oz) water and simmer again until the water has evaporated. Pop it all into a blender with 115g (4oz) cream cheese and a squeeze of lemon juice, and taste, season, and add more seasoning or water if needed.
Swish Swiss: cut the stems from 250g (8oz) young chard leaves and boil the stems in a pan of water until soft (around 15 mins). Drain and roughly chop and puree in a blender. Add 125ml (4fl oz) tahini, 2 crushed garlic cloves, 1/2tsp salt and 30ml (1fl oz) lemon juice and pulse until smooth. Stir in a handful of chopped fresh mint and add more garlic, salt, or lemon juice to taste.