Yoghurt and dill

Serves 4

(LISA BARBER)

This is just a little bowl of something that really goes with everything: drag bread through it, spoon it over the roast chicken or eat with the roasted vegetables – it brings everything together in a lovely way.

250ml/8fl oz thick, Greek-style yoghurt
The juice of half a lemon
1 clove garlic, peeled and crushed
1 bunch dill, chopped finely
2 tbsp extra-virgin olive oil
A good pinch of sea salt and some freshly ground black pepper

Place the yoghurt in a mixing bowl and stir in all the ingredients – it's as simple as that. Place in a container with a lid for safe transportation.