Raw Veggies Appetiser

For the spinach dip: Heat olive oil in heavy based pan. Add the pine nuts and minced onion and cook over a high heat until the onion is softened and transparent and the pine nuts golden.

Add the cumin, coriander, chilli powder, cayenne pepper and cook for 1-2 minutes. Transfer to a bowl

Squeeze the spinach until very dry and chop coarsely. Discard any woody bits.

Stir the spinach and yoghurt into the onion mixture. Season with salt and garnish with cashew nuts.

Place in a bowl, cover with clingfilm and chill until ready to serve.

For the baba ganoush: Preheat oven to 225°C | 425F | gas 7.

Heat oil in an ovenproof pan. Add the aubergine and onion and fry until softened.

Add the garlic and place pan in the oven and cook for 10 minutes.

Remove the aubergine from the oven and blitz in a food processor with the basil and a drizzle of olive oil. Blitz to a paste.

Transfer to a bowl, cover with clingfilm and chill until ready to use. Garnish with capers

For the saffron aioli: Soak the saffron threads in warm water for 15-20 minutes.

Combine the egg yolks, garlic and salt and whisk to combine.

Very slowly add the olive oil, continuously whisking until half the oil had been added.

Gradually continue adding the remainder of the oil. Add the saffron and its soaking water, stir well.

Clean the saffron soaking bowl out with the lemon juice to catch any remaining saffron. Whisk the lemon juice into the aioli. Season with pepper.