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I love starting a meal with crudités; I find it to be a wonderful way to elevate seemingly humble vegetables with a super punchy dip. This whipped ricotta, highly seasoned with the black olives, makes the perfect pre-starter.

Makes: 10

For the dip

  • 500g good quality ricotta
  • 100g fromage blanc
  • 1 bunch chervil
  • 150g black pitted olives, drained
  • 5 silver skinned anchovies

For the Vegetables: Choose Amongst

  • Peeled young carrots
  • Shaved fennel
  • Whole breakfast radishes with leaves left on
  • Leafy celery
  • En vine of plum cherry tomatoes

These vegetables are to be best kept peeled, trimmed and reserved in ice water for up to an hour before serving.
A great accompaniment to the crudités

  • Pitted black olives
  • Salted Marconi almonds
  • Crisp bread or warm flatbreads



  1. Chop the olives and anchovies together with olive oil on a wooden board until fine
  2. Chop the chervil and fold this in to the ricotta.
  3. Place the ricotta in a bowl and add the chopped olives and anchovies, along with the fromage blanc.
  4. Whisk until light and fluffy.
  5. Reserve in the fridge for up to 1 hour before serving.

To Serve:
I like to serve these crudités as a centrepiece to the beginning of a meal, with the fromage blanc in a large bowl surrounded by crudités. You can vary these vegetables according to the seasons, and with any vegetable, a great rule of thumb, the less time they spend between the farm and the table, the better they are.