CHEESE & CHIVE DIP

SERVES 6 AS PART OF A PICNIC 3 tbsp olive oil 100g spring onions (or 2 very large ones), trimmed and thinly sliced 1 garlic clove, crushed 25g chives, finely chopped 250g Greek yoghurt 40g gruyère, finely grated (we use a Microplane) 1 red onion, finely sliced into rings smoked salt and white pepper TO SERVE good extra virgin olive oil favourite raw vegetables, cut into batons or florets

Heat 1 tablespoon of the oil in a frying pan over a medium heat, add the spring onions with a pinch of smoked salt and fry until just beginning to caramelise – about 5 or 6 minutes. Lower the heat, add the garlic and cook for a minute or so more; watch it carefully so as not to let the garlic burn.

Remove from the heat and stir in all but a handful of the chives, reserving these for a garnish. Tip the yoghurt into your serving bowl and stir in the spring onion and chive mixture with the grated cheese, until thoroughly combined. Add a splash or two of water depending on how thick you like your dip, and some white pepper. Chill until ready to serve.

Heat the remaining 2 tablespoons of oil in the same frying pan, add the red onion and fry until crispy. When it starts to catch and brown, remove from the heat and sprinkle with a pinch of smoked salt.

To serve, drizzle the yoghurt with good olive oil and top with the fried red onion and reserved chives. Serve with crudités.