Yoghurt:

Mix 8 tablespoons of yogurt with a tablespoon of chilli paste (harissa or chipotle) and a pinch of salt, stir and add a squeeze of lemon or lime to taste.

Salsa:

1. Preheat the oven to 180c/gas 4

2. Put the tomatoes, chillies, onion and garlic on a roasting tray and cook for around 20mins until charred.

3. Allow to cool then smash everything together or blitz in a food processor until you get a chunky dip.

Gucacamole:

1. Pit and peel the avocados, scoop out the flesh into a bowl and mash.

2. Add the coriander, tomato, salt and a little squeeze of lime and mix well.

Serve cold with any main or side dish!

Photo:https://www.pinterest.com/cazealth/potato, wedge, with, dips/