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Choose any four dips and we will send them to you in a large festive envelope together with a FREE recipe book. A lovely present.

Our dips are quick and easy to use and very economical. Just add a heaped teaspoons of dip mixture to three tablespoon of mayonnaise. creme fraiche, natural yoghurt or cottage cheese. Stir well and you have an instant dip. Serve with crudites, dipping chips, use as a garnish with meat, fish or salad, add to a baked potato for an instant meal. See our recipe book for many other ways in which our dips can be used.

For best results, make up the dip mix several hours before serving, and store in the fridge. This will give the base (mayonnaise etc) time to fully absorb the flavour of the herbs and spices. ONE PACK WILL MAKE 8 CEREAL BOWLS OF DIP

Baltic: A typically Scandinavian dip based on the Baltic region's favourite herb - dill. Ingredients: dill leaf, dill seed, mustard, sugar, citric acid and pepper.

Hot Stuff: A serious dip for very serious chilli lovers. Not for the faint-hearted and should be served along side large glasses of iced water! Jolly good though if you like that sort of thing! Made with two types of chilli, chives, seasonings and citric acid.

Kipling: A dip which conjures up the days of the Indian Raj. Ingredients: Mixed oriental spices, Madras curry powder, garlic, coriander seed, citric acid, garlic and black peppercorns.

Kuala Lumpur: A delicious fruity Malay dip, made with coconut, garlic, lemongrass, chilli, ginger, turmeric, sugar and banana.

Little Dragon: Taken from the ancient name for French taragon, this is a traditional taragon and mustard dip with a little extra zing! It is made with taragon, mustard, curry powder, black peppercorns and citric acid.

Mai Sim: A traditional Thai dip made with coriander leaf, chilli, ginger, lemongrass, coriander seed, citric acid, garlic and black peppercorns.

Mandarin: A traditional oriental dip, made with sesame seed, onion, Chinese five spice, ginger, garlic, sugar, parsley and seasonings.

Minos: A Greek dip made with mint, ginger, garlic, sugar, citric acid and seasonings.

Monterey: A barbecue dip, marvellous as a relish with burgers, sausages and kebabs. Made with sun-dried tomatoes, chillies, garlic, ginger, sugar, citric acid and chives.

Palermo: A Sicillian dip made with basil, oregano, sun-dried tomatoes, garlic, black pepper and citric acid.

Provence: A dip which evokes memories of the South of France, made with garlic, herbs Provencale and black peppercorns.

Saigon: A Vietnamese dip – subtle, oriental and distinctive. Made with ginger, garlic, sugar, curry powder and coriander.