“Serve this one when you’re settling in to watch a good movie or a big game. It’s a show-stopper dip in itself.” – Ellie and Sam Studd.

Need a little culture in your life? Ellie and Sam Studd sing the praises of smooth and silky creme fraiche, and share an elegantly simple recipe that’s perfect for the entertaining season.

Bring a spicy flavour burst to your hummus with this dip recipe. This recipe is an extract from our cookbook, delicious. daily (HarperCollins, $45).

Ellie and Sam Studd raise a flute to a cheese just made for Champagne, giving it a starring role in a recipe ideal for special occasions.

“Traditional Libyan Jewish tershi is made with pumpkin. I’ve used sweet potatoes instead. The sweet, sour, spicy notes work well as a dip or a side for roasted or grilled meats.”

“This is a very common side dish in the northern part of Iran. My family love this.” Recipe by Akram from Free to Feed.

“Rajas con crema is comfort food for me; it is simple and tasty. ‘Rajas’ means ‘strips’. It’s a very traditional dish from the central region of Mexico, and a staple of any taquiza (taco buffet).” – Daniella Guevara Munoz

“Fromage fort (which translates literally to ‘strong cheese’) is a traditional French recipe. Historically, it was made from a mixture of cheese odds and ends mashed together in a ceramic pot with whey, milk or broth and left to ferment. Once the desired stank profile had developed and the cheesy mush had expanded to double the size, a fortified wine was added to stop or slow the fermentation. As you can imagine, it was often an acquired taste. Thankfully, we have a modern recipe that is not quite as offensive on the nose. There are no strict rules regarding fromage fort, but it is best to stick to the cheeses and tastes you like.” – Ellie and Sam Studd

Take entertaining to a whole new level with this smokey cheese dip with garlic toast.

“Labneh, all thick, tangy and lightly salted, could be served to me out of the container as is and I would say, ‘Wow, that’s a perfect dip.’ But of course, there’s always a chance for more. Without doing too much, harissa paste – spicy and spiced, complex and nuanced – is the perfect out-of-the-jar ingredient to give you something, well… more. It would be a shame to upstage it by adding needless ingredients, so I won’t, and you shouldn’t. While more ambitious recipes exist, sometimes the best things in life require a lot less from you. Different brands of harissa will have different ingredient lists and therefore different levels of spiciness, so think of the amount called for here as a suggestion, using your best judgement to add more or less. Some brands make a more mild harissa, the bulk of which is made from something like tomato puree (paste) or bell peppers, and you can use a lot more of those types in this recipe. Other brands stick to a more minimal ingredient list, containing only chilli peppers, garlic and various spices; these tend to come in a tube and are a lot spicier and more potent, so you may want to use less. Either way, both types benefit from the frying in oil that happens here. Not unlike how you’d typically cook tomato puree, this process takes the raw edge off, caramelises the sugars and deepens its flavour – a good tip anytime you’re using harissa.” – Alison Roman

“I first tried chicken liver pâté at my nan and pop’s Christmas party as a kid. I wasn’t aware what it was until after I’d eaten it. I loved the rich flavour and smooth texture. This is a great dish to prepare ahead of time and have a few scattered around the table surrounded by toasted sourdough and cornichons.” – Tom Gorringe

This homemade hummus is made even more impressive with a chorizo and harissa topping. Begin this recipe 1 day ahead.

Chef and writer Helena Moursellas has been dreaming of the Greek Islands - her homeland. This white tamara dip brings her right back and reminds her of her island life.

Save those leftover wedges of Camembert and slices of cheddar – Ellie and Sam Studd are serving up a cheesy French dip that’s anything but scrappy.

“We love to eat beetroot dip in summer in Syria, it’s so refreshing and the colour is so beautiful!.”