Lentil Dip by Highgate

Please be warned that the recipe isn't too accurate - I just taste and keep adding olive oil to taste...

Small, red lentils - I used about 400 ml. Rinse, boil in salted water until soft (these took 12 minutes), drain.

Put 1/2 smal chili (not the hottest kind, please!) and 3-5 garlic cloves in the food processor, blend. Add the lentils (lukewarm, not boiling hot), blend. Add olive oil (around 100 ml, possibly more), blend. Add salt to taste and blend.

Tastes really good on carrot sticks.

Relish for Grilled Fish by bibbety

Coarsely chop some black olives (those wrinkly French ones are the best), garlic, sun-dried tomatoes and add in some olive oil, capers and the zest of one lemon. You could also add basil. Serve it at room temperature over grilled tuna. I serve it on halibut all the time.