Soured Cream, Lime and Mint Yoghurt

This recipe is an extra flavour that suits many different dishes. In this book it’s used in Steamed Halibut on Spinach and also the Grilled Calves’ Liver Steak with Spiced Potatoes. It also works very well in a cucumber salad accompanying a curry or mixed into mashed or forked potatoes to go with grilled fish or perhaps roast lamb against its mint flavour. Of course, one of the beauties is just how easy it is to make.