Tuna and Cream Cheese Dip
1 x medium tin plain tuna (in spring water)
1 x pot of cream cheese (250gms)
Good bunch of fresh mint
Salt and pepper to taste
Juice of half a lemon.

Loosen the cream cheese in a bowl (until smooth and easy to stir), flake the tuna into it and stir through, add the mint and stir, then salt, pepper and lemon juice.

Serve with carrot sticks.

Tip: If the cream cheese is at room temperature it makes it easier to deal with :)

Marie from Traits sent me a recipe for Pumpkin and Ginger Felafels (recipe soon) which is served with a mango salsa. She assured me that she too generally avoids fruit in savoury food but that the mango salsa works “oh so very well”.

Keen but still a little doubtful I made the salsa as a dipping sauce to serve with samosas.

My conclusion:

It works so very well. Yum. Thanks Marie!

Ingredients

• 425 gm can mangoes. Drained and chopped
• 2 spring onions (white and green) cut finely
• 2 red chillies de-seeded and sliced finely

Combine ingredients. Done.

I knew it was a good mix the first time I opened it and smelt it. It smells so good, I went around work encouraging people to sniff it. It didn’t occur to me that that might be slightly odd till after. The taste doesn’t disappoint.

If you have favourite brands for sauces, pestos, mustards etc please let me know and I’ll try them out. I’m particularly after a good provider of sour gherkins (sugar not in the top of the ingredient list! Grr!)