Description
Dill is a soft, feathery herb with a fresh, slightly grassy and gently anise-like flavour.
Both the leaves and seeds are useful. Fresh dill works beautifully with eggs, potatoes, fish, cucumber and creamy sauces, while dill seeds are particularly useful for pickling.
It is one of those herbs that looks delicate but brings quite a distinctive flavour to a dish.
A little tip: Add fresh dill towards the end of cooking. Long cooking can soften its fresh flavour.
Dill Quail Egg Mayo
Ingredients
12 boiled quail eggs
2 tablespoons mayonnaise
1 teaspoon finely chopped fresh dill
Pinch of salt
Black pepper
Small squeeze of lemon
Method
Peel and roughly chop the boiled quail eggs.
Mix with the mayonnaise, dill and lemon.
Season with salt and black pepper.
Serve on toast, crackers or in a sandwich.
Tammy’s tip: This may be the least adventurous way to use dill, which is exactly why it’s a good place to start.
