I think that Emma Bridgewater is one of Britain’s national treasures. Over the years I’ve collected quite a few of her pieces. There is an Emma Bridgewater shop opposite my hairdresser and 50% of the time after my “do”, I’ll pop in and buy myself, or someone else a present. I had a mug personalised for Ed one Valentine’s day, a limited edition Jubilee mug featuring the Thames regatta, and one of the iconic London skyline mugs, as well as everyday coffee cups, and a tea pot. If you look through the blog, you will see that I use Emma Bridgewater products on a regular basis. They look great, and have a certain timeless style about them.
Market Deli – the premium range of snacks by Walkers, have partnered with Emma Bridgewater, who has designed a limited edition set of chip and dip bowls inspired by the iconic polka dot range, and the flavours of the new snacks.
Market Deli has a range of potato and pita crisps flavoured with deli ingredients. The seven flavours in the range include Roasted Garlic with Mediterranean Herb, Cornish Mature Cheddar, Sweet Chilli with Dorset Sour Cream and Sweet Roasted Red Pepper with English Tomato. The large sharing bags are perfect to eat with friends. Served with a dip, they make the perfect appetiser before a mid week supper, or for settling down to watch a film.
The limited edition Emma Bridgewater sets will be available to shoppers who collect tokens from promotional packets of the Market Deli sharing packets until the end of May this year. (Tokens on Promotional packs will be available in supermarkets such as Waitrose, Sainsbury’s, Tesco and Co-op RRP £2.19).
I’ve made a simple, but very delicious sour cream, red pesto and sun dried tomato dip to go with the Roasted Garlic with Mediterranean Herbs pita chips. The dip uses everyday ingredients and can be whizzed up in seconds.
Love Pesto? Then check out my Carrot Top Pesto!
Sour Cream & Red Pesto Bean Dip
- 1 can white beans - such as cannellini - drained and rinsed (400g)
- Juice of half a lemon
- 3 dsp sour cream (heaped)
- 100 g red pesto
- plump sundried tomatoes - drained
- 1 tsp chilli sauce - to taste
- Salt & pepper - to taste
- Put all the ingredients apart from the chilli sauce and salt and pepper into a food processor or mini chopper and whizz until smooth.
- Whizz in the chilli sauce, pepper and salt to season to taste.
- Serve with crudites and chips for dipping.
Freeze leftover pesto for future use.