A herby green tapenade, a dairy-free spanakopita dip and a caesar-style dressing to add zing to everyday meals

Regardless of the time of the year, I make these dips on repeat: they’re almost illegally easy to whip up, and are real crowdpleasers. They’re also good reminders that creating flavour has nothing to do with something being labelled “vegan” or not. Rather, it’s more about using fresh ingredients and complementary – and often unexpected – pairings. All you need to make all three recipes is a food processor, a blender or a very strong hand to chop and mix ferociously.