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.


  • 150 ml (5 fl oz) soured cream
  • 150 ml (5 fl oz) natural yoghurt
  • Juice of 1 lime
  • 1 heaped teaspoon chopped fresh mint
  • Salt and freshly ground black pepper


Whisk all the ingredients together and season with salt and pepper. The flavour of mint will increase the longer it is kept. I told you it’s easy!