John is obsessed with dips. He will
dip almost anything, especially pizza
crusts. I can’t quite get into the pizza
crusts into sour cream and chive dip
he loves, but 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 yoghurt.
You can buy really good thick
Greek yoghurt from the supermarket
or your local shop. If your yoghurt is not thick (and by that I mean
spoonable, almost the consistency of clotted cream), then you can strain
the yoghurt 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.
