Yorkshire Times
A Voice of the Free Press
1:00 AM 16th March 2024

New Product And Recipe Ideas From Charlie & Ivy's

Charlie & Ivy's Bread Dippers. Made in Yorkshire, enjoyed nationwide. The UK's first range of bread dippers was brought to you by Charlie & Ivy's who make their award-winning products on their Yorkshire farm from award-winning cold-pressed rapeseed oil.

Lemon, Garlic, Thyme & Balsamic Bread Dipper

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. The new limited edition Lemon, Garlic, Thyme & Balsamic Bread Dipper is great for drizzling over salads, pastas or pizza.


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

Baked Ricotta Pasta with Tomatoes & Olives (V)


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)


Preheat oven to 180C Fan / 200C / 400F / Gas mark 6.
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.
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.
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.
As your ricotta bakes, after about 15 mins, make up your pasta following the on-pack instructions.
When your pasta is ready, drain and reserve a little of the water, if required later.
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.
Serve across four dishes with a sprig of thyme, a slice of lemon to garnish, and a drizzle of the bread dipper. Enjoy!