# Four Party Dips (Red Peppers, Hazelnuts & Parsley, Silky Houmous, Guacamole, Creamy Blue Cheese)

**Chef:** Yamini  
**Cookbook:** Jamie Oliver's Christmas Cookbook  
**Potluck Date:** December 20, 2025  

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## Recipe

FOUR PARTY DIPS PERFECT POPCORN THE CHEESEBOARD

Jamie Oliver’s Christmas Cookbook BAKED CAMEMBERT TEAR ’N’ SHARE SPONGY ROSEMARY ROLLS These are loads of fun to make, look pretty, taste great and normally everyone’s got a Camembert or similar-style cheese hanging around at Christmas, so this is a fantastic way to enjoy it. Gooey, creamy, tempting and packed with flavour. SERVES 151 HOUR 15 MINUTES PLUS PROVING 400g strong bread flour, plus extra for dusting 400g strong wholemeal bread flour 1 x 7g sachet of dried yeast unsalted butter 80g stale breadcrumbs 3 x 250g round Camembert cheeses 6 sprigs of fresh rosemary 3 small cloves of garlic 1–2 fresh red chillies olive oil Put the flours, yeast and 1 teaspoon of sea salt into a large bowl. Make a well in the middle and gradually pour in 550ml of tepid water, stirring and bringing in the flour from the outside to form a rough dough. Knead on a clean flour-dusted surface for 10 minutes, or until smooth and springy. Place in a lightly greased bowl, cover with a clean damp tea towel and prove in a warm place for 2 hours. Grease a large nice-shaped ovenproof tray with butter, then evenly scatter over the breadcrumbs. Leaving a 1cm rim around the edge, cut the rind off the top of each Camembert (reserving two of the boxes). Pick the tip off each rosemary sprig and poke into the soft cheeses, then peel the garlic, finely slice with the chillies, and poke those in, too. Sprinkle each cheese with a pinch of sea salt and black pepper, then place one cheese in the centre of the tray. Divide the dough into three pieces, then each of those into 10, giving you 30 in total. One-by-one, roll each piece into a ball and place on the tray, building out from the Camembert in a circular motion, like in the picture. Leave to prove for another hour, again covered with a damp tea towel. Preheat the oven to 180ºC/350ºF/gas 4. Strip the rest of the rosemary leaves into a little pile, toss with a little oil, and scatter over the dough. Sprinkle with a good pinch of sea salt from a height, then bomb over tiny bits of butter, which will melt into the bread as it cooks. Bake for 30 minutes, or until the Camembert is gooey and the bread is risen and cooked through. Bang the tray in the middle of the table, and dive in – elbows at the ready, this one’s hard to resist. And what’s great is that you know you’ve got two cheeses in reserve, ready to bake. As soon as you serve the first Camembert, bake the second one in its box on a tray for about 20 minutes, then decant on to the bread tray, repeating again with the remaining cheese, as and when needed. Guaranteed happy customers, all round.  

Jamie Oliver’s Christmas Cookbook TARAMASALATA SILKY SMOKED COD’S ROE, LEMON & CAYENNE I really believe this is one of the most beautiful, decadent and delicious dips you can make, and it’s a wonderful excuse to celebrate exciting veg in all their different colours, shapes and sizes on the side, for some epic dunking. SERVES 1010 MINUTES 200g white bread (without crusts) 2 large lemons 2 pinches of cayenne pepper ½ a clove of garlic 100ml cold-pressed extra virgin olive oil 100g smoked cod’s roe Tear the bread into chunks and place in a mixing bowl. Pour over 100ml of cold water and leave for 1 minute. Squeeze the lemon juice into a blender with the cayenne, then peel and add the garlic and pour in the oil. Roughly chop the cod’s roe and add on top. Squeeze the bread really well to get rid of any excess water, then add to the blender. Liquidize to a really fine, silky purée, adding a small splash of water to help it along, only if it needs loosening. Taste the taramasalata and season to perfection with sea salt and black pepper, if needed. Spoon on to a platter and drizzle with a little extra oil. If making ahead, loosen with a splash of water before serving, if needed – it can thicken over time. Delicious served with crunchy seasonal veg to provide contrast to the smooth silky taramasalata. Trim or slice radishes, fennel, kohlrabi and carrots into bite-sized morsels that are a pleasure to eat, pick baby green and purple kale leaves and click apart chicory, serving on the side for dunking. Also good with warm buttered bread, grilled crostini drizzled with oil, nice crackers or crispbreads. JAZZ IT UP If you’ve got an extra piece of smoked cod’s roe, freeze it to use another day. This makes it perfect for grating over things, like I’ve done in the picture here, adding a great sweet, smoky, kinda bitter-salty flavour to the dish.  

Jamie Oliver’s Christmas Cookbook SAUSAGE ROLL MANIA EACH RECIPE MAKES 20 SAUSAGE ROLLS SWEET SQUASH & CHEDDAR Preheat the oven to 180ºC/350ºF/gas 4. Roast a 1.2kg squash whole for 1 hour 30 minutes, or until soft. Leave to cool, then halve lengthways and remove the seeds and skin. Roll out 1 x 375g packet of cold all-butter puff pastry to 20cm x 50cm and brush all over with beaten egg. Crumble over 6 vac-packed chestnuts and sprinkle with 1 tablespoon of dried cranberries, gently pressing them into the pastry. Finely grate over 50g of Cheddar cheese, evenly fork over the squash, leaving a 3cm border at one long edge, then season and roll up like a Catherine wheel. Brush with more egg, then slice 3cm thick and lay on a non-stick tray. Grate over more cheese, then toss the leaves from 1 sprig of fresh rosemary in a little olive oil and sprinkle over. Bake now or freeze for another day. Bake in a preheated oven at 180ºC/350ºF/gas 4 for 30 minutes, turn, then bake for 10 minutes, or until golden. SAUSAGE, SAGE & MUSTARD Roll out 1 x 375g packet of cold all-butter puff pastry to 15cm x 50cm. Squeeze the meat out of 400g of Cumberland sausages, and shape down the middle of the pastry. Tear over 12 fresh sage leaves, finely grate over a little nutmeg and add dots of English mustard. Brush the exposed pastry with beaten egg, fold it over the filling and gently press out any air. Trim, use a flour-dipped fork to crimp and seal the edge, brush it all with more egg, and scatter over 1 heaped tablespoon of sesame seeds. Bake now or freeze for another day. Halve and bake on a non-stick tray in a preheated oven at 180ºC/350ºF/gas 4 for 30 minutes, or until golden. GARLIC MUSHROOM & THYME Peel and finely chop 4 cloves of garlic and place in a large pan on a medium-high heat with 25g of unsalted butter, the leaves from 6 sprigs of fresh thyme and a pinch of sea salt and black pepper. Stir, while you chop 600g of mixed mushrooms, adding them to the pan as you go. Cook for 40 minutes, or until dark and nutty. Cool, then finely chop and mix with 1 large egg and 100g of breadcrumbs. Roll out 1 x 375g packet of cold all-butter puff pastry to 15cm x 50cm and shape the filling down the middle. Brush the exposed pastry with beaten egg, fold it over the filling and gently press out any air. Trim, use a flour-dipped fork to crimp and seal the edge, then brush it all with more egg and scatter over 1 heaped tablespoon of sesame seeds. Slice 2½cm thick and lay on a non-stick tray. Bake now or freeze for another day. Bake in a preheated oven at 180ºC/350ºF/gas 4 for 30 minutes, or until golden. BOLD BLACK PUDDING Roll out 1 x 375g packet of cold all-butter puff pastry to 15cm x 50cm. Discarding the skin, shape 300g of quality soft black pudding down the middle of the pastry, then use your hands to squeeze and mould it into more of a round shape. Brush the exposed pastry with beaten egg, then fold it over the filling and gently press out any air. Trim, use a flour-dipped fork to crimp and seal the edge, then brush it all with more egg, and scatter over 1 heaped tablespoon of sesame seeds. Slice 2½cm thick and lay on a non-stick tray. Bake now or freeze for another day. Bake in a preheated oven at 180ºC/350ºF/gas 4 for 30 minutes, or until golden.

Jamie Oliver’s Christmas Cookbook SMOKED SALMON BLINIS MINI SOFT FLUFFY PANCAKES & TOPPING IDEAS GALORE We make these every C

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