- 60 ml (¼ cup) Aspall cyder vinegar
- 250 ml (1 cup; 260 g) Greek yogurt
- 5 tbsp (75 g) mayonnaise
- 1 tsp mustard powder
- 3 tablespoon finely chopped chives
- 1 small garlic clove, finely grated
- 1 tablespoon finely chopped dill, optional
- ½ tsp flaky sea salt
Creamy all-purpose dressing

- 60 ml (¼ cup) Aspall cyder vinegar
- 250 ml (1 cup; 260 g) Greek yogurt
- 5 tbsp (75 g) mayonnaise
- 1 tsp mustard powder
- 3 tablespoon finely chopped chives
- 1 small garlic clove, finely grated
- 1 tablespoon finely chopped dill, optional
- ½ tsp flaky sea salt
- Stir the mustard powder and sea salt into the vinegar and fully dissolve to get rid of any lumps.
- Finely chop the chives and the dill, if using, and mince the garlic as finely as possible using a microplane or hand greater as well as your knife.
- Pop everything together in a small mixing bowl and whisk well to combine.
- Taste and adjust the seasoning if need be, then store in a spotlessly clean, dry jar or container where it will keep in the fridge for 5 days.
- Stir the mustard powder and sea salt into the vinegar and fully dissolve to get rid of any lumps.
- Finely chop the chives and the dill, if using, and mince the garlic as finely as possible using a microplane or hand greater as well as your knife.
- Pop everything together in a small mixing bowl and whisk well to combine.
- Taste and adjust the seasoning if need be, then store in a spotlessly clean, dry jar or container where it will keep in the fridge for 5 days.