Frizzled spring onion and olive oil dip

I do love a dip. This one is a take on the traditionally Chinese spring onion oil, but with a hit of chilli and turmeric, and sits on top of a thick lime yogurt. You can buy really good thick Greek yogurt from the supermarket or your local shop. If your yogurt is not thick (and by that I mean spoonable, almost the consistency of clotted cream), then you can strain the yogurt yourself. Hang it in a piece of muslin or a clean, thin tea towel over a mixing bowl overnight, or for as long as you have, to thicken it. It’s fine out of the fridge overnight.

SERVES 4

⚫ 1 bunch spring onions

⚫ 150ml extra virgin olive oil

⚫ 1tsp Turkish chilli flakes or 1/2tsp dried chilli flakes

⚫ 1tsp caster sugar

⚫ 1/2tsp ground turmeric

⚫ 150g thick strained Greek yogurt

⚫ Finely grated zest and juice 2 unwaxed limes

1 Trim then thinly slice both the white and green parts of the spring onions. Put them into a small pan with the olive oil and chilli flakes and cook over low-medium heat until you can hear everything begin to sizzle. Cook until the edges of the spring onions are beginning to brown and crisp. Add the sugar and ground turmeric and cook for another min.

2 Take the pan off the heat and allow the oil to cool in the pan. Once cool, season with salt and freshly ground black pepper.

3 Mix the Greek yogurt with the lime zest and juice, season well with salt, then put into a shallow bowl or on a plate. Swirl in the oil and serve with warm bread or raw veg for dipping.