Trend/occasion

New & different, Easy entertaining   

Product

Lemon, Garlic, Thyme & Balsamic Bread Dipper 

Price

£6.00/200ml

Availability

Available from 1 August 2025

Reasons to buy

1. Everything is made by us on the farm in the heart of the Yorkshire Wolds
2. Made with love using Great Taste award-winning cold-pressed rapeseed oil
3. Hand-crafted bread dipper that is full of flavour
4. Versatile - Simply pour into a bowl and dip generously with crusty bread. Alternatively enjoy drizzled over salads, pasta or pizza
5. Quick, simple and delicious way to jazz up a dish
6. Support a small, independent, artisan business
7. Suitable for vegetarians and vegans

Ingredients

Cold Pressed Rapeseed Oil 76%, Balsamic 20% (wine vinegar, concentrated grape must), Thyme 2.5%, Lemon Oil and Garlic Oil

Availability

https://www.charlieandivys.co.uk/lemon-garlic-thyme-balsamic.html
 

Soundbite

Bread dippers are a fabulous way to enjoy good, simple food surrounded by family and friends and lend themselves perfectly to fuss-free alfresco dining. This bread dipper was originally only available as a limited edition, this delicious bread dipper now rejoins our bread dipper range for good.Lemon, Garlic, Thyme & Balsamic Bread Dipper is great fordrizzling over salads, pastas or pizza.

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(High res versions available on request)

Credit: Jennie Palmer/Charlie & Ivy's

Recipe

Baked Ricotta Pasta with Tomatoes & Olives (V)

Ingredients

350g baby plum tomatoes

½ bulb garlic

1 lemon

250g ricotta

150g mixed olives, stoned

Charlie & Ivy's Cold Pressed Rapeseed Oil

3-4 sprigs of thyme

Charlie & Ivy's Lemon, Garlic, Thyme & Balsamic Bread Dipper

300g pasta, we use The Yorkshire Pasta Company No. 3 - Conchiglie Rigate

Method

1. Preheat oven to 180C Fan / 200C / 400F / Gas mark 6.
2. Halve your garlic bulb horizontally and place on a square of tin foil. Drizzle with a little Cold Pressed Rapeseed Oil and season. Wrap up in the foil.
3. In a large ovenproof dish, combine the tomatoes and olives. Make a space in the centre and place in the ricotta. Pop in the 2 lemon halves, cut side up and the thyme. Pop the garlic in the foil in the corner to roast with the other ingredients.
4. Take your bottle of Lemon, Garlic, Thyme & Balsamic Bread Dipper, shake it well and then drizzle generously over the contents of the roasting dish. Season well and place in the oven and roast for 20-25 mins.
5. As your ricotta bakes, after about 15 mins, make up your pasta following the on-pack instructions.
6. When your pasta is ready, drain and reserve a little of the water, if required later.
7. Remove the roasting dish from the oven and remove the garlic from its foil. Squeeze the garlic into the dish; this should have formed a smooth paste-like consistency. Take the lemons and squeeze in any juice, discarding the rinds. Use a spoon to stir together the entire contents of the dish until smooth and creamy. Add in the drained pasta and a little of the reserved pasta water if required to loosen the sauce.
8. Serve across four dishes with a sprig of thyme, a slice of lemon to garnish, and a drizzle of the bread dipper. Enjoy!

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