Creating perfect platters with Lisa's Whipped Dips #alittleluxury

Spring celebration platter

Bring the joys of the garden to the table with this pretty-as-a-picture platter that is literally Spring on a plate.

How to build your spring celebration platter

• Focus your platter around the Spring tones of Lisa's Whipped Dips. The green of Lisa's Feta & Spinach Whipped Dip and pink of Lisa's Beetroot, Pomegranate & fresh Mint Whipped Dip work perfectly and they are as light, airy and fragrant as a perfect Spring day.

• From there build your platter with the goodness of fresh vegetables. Slice scrubbed radishes in half or quarters if they are large, leaving the tender young leaves in tact. The same for baby carrots. Sweet baby fennel can be sliced into perfectly-sized dipping sticks. Sugar snaps and snow peas too.

• Radicchio and witloof leaves (also known as endive and chicory) are sturdy enough to scoop mouthfuls of Whipped Dip.

• Serve asparagus spears raw, or give them a quick grill, drizzled with olive oil.

• Slow roasting tomatoes intensifies their flavour. Pop one on a piece of bread or crostini topped with a dollop of Lisa's Whipped Dip.

Slow-roast tomatoesChoose smallish vine-ripened tomatoes, slice them in half and place cut-side up on a baking paper lined oven tray. Drizzle with olive oil and a sprinkle of sea salt flakes and bake for 1 to 1 1/2 hours in a 140C oven until softened and starting to dry a little. Leave to cool on the tray before serving. These will keep well in the fridge for 5-7 days.

• Steam or boil waxy baby potatoes, tossing them in a little olive oil and chopped mint and cutting them in to halves to serve.

• Something fried will round out this fresh arrangement. Courgettes fry very well, as do their flowers if you have them growing in the garden or you may find them in speciality food stores in spring.

Deep-fried courgette1 Mix ¼ cup cornflour, 1/4 cup chickpea flour, 1/4 tsp salt and a good grind black pepper. Add 80ml soda water and whisk to a smooth batter.2 Cut 2 courgette in to long 1-1 1/2cm wide batons.3 Dip the batons in to the batter.4 Deep fry in a large pot with cooking oil heated to 170C until crisp and golden. Drain on paper towel. Serve warm or cold.

• Finish your platter with a sprinkle of edible flowers or their petals. Look for borage, nasturtium, calendula, violas, chive flowers (which are also lovely battered and fried, as per the courgettes above), roses, begonia, impatiens and violets. Herb flowers, vegetable flowers and citrus tree blossoms too.