Ingredients For the crudités 8 radishes 1 red pepper, seeds removed and sliced into 1cm-thick strips 2 sticks celery, peeled and sliced on an angle 2 baby gems, cut off the bottom and cut into 6 wedges 1 chicory, cut the bottom off and remove the individual leaves For the green pea dip 120g fresh or frozen peas 170g firm silken tofu 15g flat leaf parsley, picked and chopped 25ml extra virgin olive oil 17ml red wine vinegar 1 clove garlic, pureed 2 pinches sea salt ½ tsp red chilli, finely chopped 1 pinch cayenne pepper

Method 1 First make the crudités. Place all the prepared vegetables into a large container of ice water and put in the fridge for

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