RECIPES THAT USE DILL RECIPES

Steps:

• 1. This is an easy way of cooking whole salmon fillets. It’s simple to serve and just as good cold as it is hot. If you’re not sure how to prepare the fish, get your fishmonger to do it for you. I’ve cooked it on a wooden plank in my outdoor wood-fired oven, but you can cook it in a large roasting tray in the oven.
  2. Preheat the oven to 200ºC/400ºF/gas 6. Place the salmon fillets skin-side down in a large clean roasting tray – cut each in half if they don’t fit. Lay the rosemary on top and drizzle with olive oil. Gently rub the oil and rosemary all over the fish, and season. Bake for 20 minutes or until just cooked. (Alternatively, place on a clean smooth wooden plank and cook in an outdoor wood-fired oven for 20 minutes.)
  3. Meanwhile, mix the yoghurt and dill with the grated zest of the lemon, a few drops of juice and season. Cut portions of salmon off the skin and serve with the Italian farro salad.

Steps:

• Cut the pickling or ridged cucumbers into sticks or slices. Layer with the coarse crystal sea salt in a large bowl, cover and leave overnight. Drain away the brine, then rinse.
• To make the pickling vinegar, put the whole spices in a medium saucepan. Toast over a low heat until they begin to smell aromatic. Add the dried chilli flakes last, as these can easily catch. Add the bay, pour in all of the vinegar and sugar, let it dissolve, and bring to a simmer. Add the dill sprigs.
• Pack the cucumber into jars, pour over the hot vinegar and seal. Ready to eat in 2 weeks, or longer, if you like.