VEGETABLE CRUDITIES, BLOODY MARY DIP
A colourful, platter of healthy vegetable crudities served with a Bloody Mary dip.
4 RSPCA Free Range Eggs 358220
1 Red Pepper 600660
1 Green Pepper 600670
1 Yellow Pepper 600680
1 Carrot 600221
1 Courgette 600730
5 Radishes 602830
50g Cauliflower 600161
Bloody Mary dip
Pinch of Country Range Celery Salt 600246
Drizzle of Tabasco Sauce 175500
Drizzle of Lea and Perrins Worcester sauce 177510
100ml Country Range Tomato Ketchup 177361
- Hard boil the eggs, chill in the fridge and then cut into quarters.
- Cut the peppers, carrots and courgettes in to thick slices, radishes in to quarters and cauliflower into florets.
- Arrange all vegetable and eggs onto a platter.
- Mix all dip ingredients together and serve with crudities.