Dill recipes

A properly refreshing cold soup for the height of summer, when your dill is going wild and the days are too warm for anything hot. The dill is blended directly into the soup base and also stirred through at the end, so the flavour is layered and genuinely present rather than an afterthought. Ready in under thirty minutes with no cooking at all.

A bright, substantial Turkish-style salad where generous bunches of fresh dill do the heavy lifting, paired with creamy cannellini beans, salty feta, and a sharp lemon dressing. This is the kind of salad that actually fills you up — serve it as a weeknight main with flatbread or alongside grilled fish. It comes together in under 25 minutes and tastes better the longer the beans sit in the dressing.

A proper weeknight pâté that comes together in under fifteen minutes and tastes far better than anything from a supermarket chiller cabinet. The dill is not a finishing touch here — it is blended into the base and stirred through again at the end so the flavour is present in every mouthful. Eat it piled on toast, with crackers, or spooned onto new potatoes.

A whole side of salmon cured under a thick blanket of fresh dill, salt, sugar, and white pepper for two days in the fridge. This Scandinavian classic requires no cooking at all — just patience — and the result is silky, lightly cured salmon with a perfume of dill running through every slice. Serve with the traditional mustard and dill sauce.