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Serves: 4Preparation Time: 15 MinutesCooking Time: 30-35 MinutesTools: Citrus Juicer / Food Processing Attachment
1 orange, halved1 lemon, halved30ml (2 tbsp) Dijon mustard5ml (1 tsp) salt2.5ml (½ tsp) chilli powder45ml (3 tbsp) sunflower oil4 x 150g (5oz) potatoes, scrubbed and cut into 6 lengthways
For the Soured Cream and Chive Dip:20-30 fresh chives, cut into 2.5cm(1 inch) lengths150ml (5fl oz) soured cream
For the Tomato Chilli Dip:2 spring onions, cut into 450g (2oz) sun dried tomatoes in oil30ml (2 tbsp) olive oil1 small chilli, finely chopped or2.5ml (½ tsp) chilli powder2 tomatoes, halved, seeded and finely chopped
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