September may be in full swing but if you’re anything like us, you’re not quite ready to let go of Summer just yet. Why not keep Summer alive in the kitchen with your ingredients and recipes? Chef, Ramael Scully recently used our 12cm Bowls to tell the Guardian how to ingeniously ‘revamp supermarket dips’ and we’re all for it! They’ve got numerous inspiring ideas of how to zhoosh up your hummus and rejuvenate that taramasalata. Why not give it a go this weekend and remember your Falcon bowls...


'Supermarket hummus is bland stuff compared with the real deal, so zhoosh it up by adding texture and flavour. Peel two carrots, cut into 3cm pieces, season well and roast in a little olive oil until soft and slightly coloured. Put in a blender with a clove of garlic, a tablespoon or two of harissa (I’d favour Belazu’s rose harissa, which is widely available in supermarkets), and two tablespoons each of lemon juice and tahini, and blitz to a rough paste. Stir into a standard 230g hummus pot, and you’re good to go. I’d also be inclined to serve it topped with crumbled feta, but that’s up to you.'


'Give that shop-bought cucumber, yoghurt and mint dip a lift by stirring in burnt butter: for a 230g pot, melt 100g butter in a pan, cook until the milk solids separate, then strain to leave a gorgeous nutty sauce. Leave to cool, add a squeeze of fresh lemon, then stir into the tzatziki to give it a richer, more uplifting flavour. Serve with pakoras, cold salmon or as a dip for pitta, crisps, breadsticks and whatnot.'


'Own-brand taramasalata tends to be mild stuff, so benefits hugely from the addition of something vibrant and fresh. Blitz a handful of parsley leaves, 30g capers, 1 green chilli (deseeded if you don’t like much heat), three or four peeled garlic cloves, to taste (if you have time, you’ll get a mellower, more rounded garlic flavour if you first wrap it in foil with a dash of olive oil and roast it), a tablespoon of olive oil, and the zest and juice of half a lemon. Fold into a 230g pot of tarama, and the transformation is startling.'

Sweet chilli sauce performs a similar trick on cream cheese. It has a much firmer texture than soured cream, of course, so this is better with on crackers and crisps.'

Visit the Guardian for the full article here

Ramael Scully is chef/patron of Scully, London SW1, and co-author, with Yotam Ottolenghi, of Nopi: The Cookbook (Ebury Press). Food styling: Tamara Vos. Prop styling: Anna Wilkins.