A good base recipe that you can take in a multitude of directions. Try fresh chopped herbs – such as flat-leaf parsley, chives, basil, coriander, sweet marjoram or mint. Or you could add seeds – toasted sesame, cumin or nigella.

INGREDIENTS

200g Soft goat cheese
2 tbsp Greek-style yoghurt
Salt
Lemon juice
1 tbsp roughly chopped dill or feathery fennel tops

METHOD

Put the cheese and yoghurt into the small bowl of a food processor and process until smooth.
Add salt and lemon juice to taste, processing to combine.
Stir through the chopped herbs. Transfer to a lidded jar or small bowl and cover. Keep in the fridge for 2-3 days.
Serve as part of a cheese board or as a dipping sauce for vegetables or as a sauce for barbecued fish.