This herb is best known for its use in Scandinavian cooking – gravadlax for example – or in commercially pickled cucumbers, where the leafy heads and the seeds are used.
The seeds have to be planted annually, but grow very easily; the feathery leaves have a sharp, aromatic flavour. Chopped, they are good in sauces for fish, or added to butter to melt over.
Dill goes particularly well with soured cream dressings or sauces and has a great affinity with cucumber.
This recipe sums up why we should support the small supplier: a wonderful baked salmon dish using fish from a smokery just down the road from Delia's house in Suffolk.
A lovely light terrine that's just perfect with a crisp salad and good bread. What's more, you can easily increase the quantities and make this for a buffet or party.
Classic fishcakes are wonderfully frugal food, as they allow you to 'stretch' 1lb of fish to serve 4-6 people. And who's complaining with recipes as good as this, pepped up with the addition of capers, parsley and cayenne?
Dill goes well with all cucumber or soured cream recipes. This combines both, and is a marvellous vegetable accompaniment to fish. It is also good made with some small, young courgettes.
Supermarket dill-pickled cucumbers are always a bit on the sweet side for me, so this is my attempt at capturing that lovely sour New York deli-type pickle.
Most Popular ingredients
Win luxury garden furniture worth £1,000 with Ocean Spray!