• 1 bake-at-home baguette
  • 15 g fresh coriander, leaves picked, washed and finely chopped
  • 1 clove of garlic, finely chopped
  • 1 red chilli, deseeded and finely chopped
  • 20 g unsalted English butter. softened

For the dips:

  • 300g cool salsa dip
  • ½ yellow pepper. deseeded. washed and chopped
  • 150g crème fraîche
  • 1 lime, juiced
  • 15 g fresh coriander, leaves picked and finely chopped
  • 1 tbsp sweet chilli dipping sauce
  • 170 g tub of guacamole

To serve

  • 1 red pepper, cut into batons
  • 1 yellow pepper, cut into batons
  • ½ cucumber, cut into batons
  • 1 carrot, cut into batons
  • 8 radishes, halved


  1. 1

    For the baguette, preheat the oven to 180ºC, fan 160ºC, gas 4. Make deep diagonal cuts into the baguette at 1.5cm intervals, not quite cutting all the way through. Combine the coriander, garlic, chilli and butter in a bowl. Spread between the slices, transfer to a baking tray and bake for 10-15 minutes.

  2. 2

    Meanwhile, prepare the dips. Transfer the salsa to a small bowl and stir in the pepper.

  3. 3

    Tip the crème fraîche into a separate bowl and stir in the lime juice, coriander and chilli sauce.

  4. 4

    Spoon the guacamole into a small bowl. Serve the warm baguette on a platter or board with the dips and chopped vegetables.

Nutritional Details

Each serving provides
  • Energy 892kj 213kcal 11%
  • Fat 13.0g 19%
  • Saturates 6.9g 35%
  • Sugars 7.6g 8%
  • Salt 0.79g 13%

% of the Reference Intakes

Typical values per 100g: Energy 448kj/107kcal

Each serving provides

18.9g carbohydrate 3.3g fibre 3.8g protein

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