Dill, mint, chives and parsley

Today's the day ................. for herbs

Even if you have a tiny garden - or no garden at all - you can always have a pot of herbs somewhere.  Fresh herbs make a huge difference to any dish that you add them to and there's just something special about cooking with something that you have grown yourself.  I used those above in a Mary Berry herb sauce that I served with some cold salmon - but it would be good anywhere you would normally use mayonnaise.  You can make it ahead and it will keep in the fridge for a few days. 

Ingredients:
Snipped fresh dill (or fennel)
Snipped fresh chives
Torn fresh mint leaves
Small sprig parsley
2 tblsp full-fat crème fraîche
2 tblsp full-fat Greek yoghurt
1 tblsp mayonnaise
Pinch sugar
1 tsp lemon juice

Put all the sauce ingredients in a blender or food processor and blend until smooth. Taste and season with salt and pepper, if necessary.

 Bon appetit ...............!