This goes beautifully with a wide variety of salads and, especially, fish soups and chowders. This will keep in the fridge for about two months

20g fresh dill, fronds only snipped finely

4 tbsps light olive oil

• Whizz the fresh dill in a liquidiser with the light olive oil until smooth and leave for at least 3 hours. Then sieve it, and store in a jar