A quickly prepared - and healthy - dip to serve with drinks or as a summer starter.

Shopping List

• 250g (9oz) plain, softish tofu
• 1 tsp Dijon style mustard
• Small handful parsley
• 1- 2 tbsp chopped chives or other soft fresh herbs of your choice
• Salt and freshly ground pepper
• A few drops olive oil

Method

1. Drain the tofu and cut into large cubes. Place in the chopper with the mustard, parsley and any soft herbs (except chives).
2. Whiz at top speed to blend to a chunky cream, scrape down sides of the bowl from time to time.
3. snip them with scissors and stir in. Add salt and pepper to taste.
4. Pile into a little bowl and trickle some olive oil over the top.
5. Serve with celery sticks or rice crackers.

Top Tip: Unless you have bought 'firm' tofu, remember to press before use to drain any excess water. The best way to do this is by removing the tofu from the pack and placing inbetween several sheets of kitchen roll. Place a chopping board or tray on top and weigh down with a couple of cans of food until all liquid has drained.