Backyard feast!

Colourful and fresh bites perfect for lazy days entertaining outside

- Ismat Awan

SPINACH & BACON COB DIP

SERVES 8 PREP 10 MINS

COOK 10 MINS

• 1 cob loaf
• 1 tbsp olive oil
• 4 rashers streaky bacon, chopped
• 280g baby spinach leaves
• 4 green onions, sliced
• 3 garlic cloves, crushed
• 250g spreadable cream cheese
• 300ml light sour cream
• 1 tbsp lemon juice
• 1 bunch chives, finely chopped
• 1/3 cup grated cheddar cheese
• mixed crudite (such as red radish, baby cucumbers, cherry tomatoes, carrot sticks), to serve

1. Preheat oven to 180°C. Line an oven tray with baking paper.

2. Use a serrated knife to slice a lid from top of loaf. Use your fingers to remove centre of loaf, leaving a 2cm-thick shell.

3. Tear soft centre into serving pieces. Arrange on tray with loaf and lid. Spray with oil. Bake 10 mins until golden and crisp. Set aside.

4. In a frying pan, heat 1 tbsp olive oil on high. Saute bacon 2-3 mins until golden. Drain on paper towel.

5. In same pan, saute spinach, onion and garlic 1-2 mins until spinach wilts. Drain off any liquid and place in a large bowl with bacon.

6. In a medium bowl, use wooden spoon to beat cream cheese, sour cream and juice together. Stir into spinach mixture with chives and cheddar cheese.

7. Bake 10 mins until cheese melts and filling is warm. Top with sliced tomatoes. Serve with toasted bread pieces and mixed crudite.

CHILLI CHICKEN WITH BLAT SALAD

SERVES 6 PREP + COOK 30 MINS