Another delightful inspiration from the current issue of Food & Travel magazine, Omi Houriya is a Tunisian carrot dip which is delicious served, as suggested, with flat bread. The addition of thick Greek yoghurt and a little Korean chilli paste adds a completely different perspective and is a particularly good example of how to modify and personalise a basic recipe, normally using yoghurt, crème fraiche or mayonnaise and, the same as can be done to commercial pickles and chutneys.

Resembling a humus (chickpea) dip, vegetables used in this way can provide a lighter alternative but, remember that the quality of ingredient it is vital. This particular recipe relies on tender, sweet carrots as aside from flavourings, they are the ingredient; broad beans, peas and beetroot may be used in a similar way.

Using a vegetable brush, scrub a bunch of trimmed, young carrots (about 500g) and roughly chop. Bring to the boil in a saucepan along with a little grated ginger, garlic, salt and sufficient water to barely cover the carrots. Simmer until tender, adding a little more water if required.

Remove from the heat, add a teaspoon each of white wine (or white balsamic) vinegar, ground cumin and harissa paste; a pinch of caraway seeds then puree with either a hand blender or food processor. Add 2 or 3 tablespoons of olive oil and whiz again. Allow to cool and chill before serving with the requisite flat breads. The addition of thick, Greek yogurt (in equal quantity) produces a creamy dip with a less pungent but, equally delicious flavour to serve with crackers and crudité though, mayonnaise could easily be an alternative addition.