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Turn everyday ingredients into something special with these clever recipes

yogurt – from chilled cucumber and dill soup to sesameand-yogurt-crusted lamb

Recipes SARAH COOK Photographs VINNY WHITEMAN Chilled cucumber, dill and yogurt soup 20 MINUTES + CHILLING | SERVES 4 | EASY | V LC GF

greek yogurt 500g cucumbers 2 garlic 1 clove, sliced mint a small bunch, leaves picked dill a small bunch white wine vinegar 2 tbsp celery seeds 1Ω tsp, plus a pinch to serve white pepper feta 100g, finely crumbled extra-virgin olive oil 1-2 tbsp rye bread thinly sliced, to serve

• Put the yogurt in a food processor or blender. Save a finger-length chunk of cucumber for serving, then peel and deseed the rest, reserving the seeds. Roughly chop the cucumber and put in the blender too with the garlic, mint, most of the dill, vinegar and celery seeds. Blend as smoothly as you can. Check the consistency

– if it’s a little thick, blend in enough of the cucumber seeds to get a thinner consistency. Taste and season with salt and white pepper, then chill until needed.

• To serve, finely dice the reserved cucumber. Divide the chilled soup between 4 bowls, and scatter some diced cucumber and crumbled feta over each. Top with a pinch of chopped dill and some celery seeds, plus a few drops of olive oil, then serve with rye bread.

PER SERVING 316 KCALS | FAT 24.8G SATURATES 12.7G | CARBS 8.9G | SUGARS 8G FIBRE 1.6G | PROTEIN 13.6G | SALT 0.8G