John’s super spritzer and easy crisps n’ dips

John's boozy spritzer will keep you cool on a hot summer's day. Serve with his homemade crisps and dips for an easy treat if you're expecting guests.


Leftover potato peelings, soaked in water

A little olive oil

Salt and pepper


4 tbsp olive oil

450g carrots

2 cloves of garlic

1 tsp chilli flakes

1 tsp cumin seeds

1 tsp coriander seeds

2 tsp harrisa

Juice of half a lemon

25g roasted almonds, plus extra for garnish

A handful of fresh coriander, plus extra for garnish

Salt and pepper

A splash of water if needed


350g peas

Small handful of mint, plus extra for garnish

1 tsp Wasabi paste 

1-2 tbsp creme fraiche 

A handful of fresh mint

Salt and pepper

The zest and juice of one lime


Angostura bitters

Juice of 2 limes

A 3/4 measure of Gin

A large measure of Aperol

Cremont or Prosecco



  • Preheat the oven to 180c.

  • Dry out the potato peelings on a sheet of kitchen paper, add to a baking tray with a little oil and salt and roast for around 30 minutes.

  • For the carrot dip, peel the carrots and cut into 1 inch pieces. Put on a baking tray along with 2 tbsp of olive oil, the harissa, garlic cloves, chilli flakes, cumin and coriander seeds and salt and pepper. Roast for 30 minutes or until nicely caramelised.

  • Once cooked, allow to cool and then add to a food processor along with the lemon juice, the rest of the olive oil, almonds, fresh coriander and seasoning.

  • Blend until smooth, adding a little water or more olive oil if needed.

  • Garnish with chopped almonds and fresh coriander.

  • For the pea dip, bring a pan of salted water to the boil with a splash of olive oil, add the peas and cook for about 3-5 minutes until very soft.

  • Drain, reserving a small amount of the cooking water and add both to a blender with a splash of olive oil, the lime zest and juice, creme fraiche, mint and a good squeeze of Wasabi.

  • Season well and blend.

  • Serve both dips alongside the chips and a big plate of crudites.  


  • Half fill a jug with ice and add the bitters, followed by the lime juice.

  • Add the Aperol and gin then top up with Cremont and more ice.

  • Serve in a big glass, filled with more ice.