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This is a spin on Escoffier’s white asparagus with sauce maltaise. The two are often served as an accompaniment for a white fish such as turbot. Here the fish is plaice rolled around asparagus and a maltaise mousse and served as a canapé.
This is inspired by a recipe in the book, ‘Salad’ by Amy Nathan (1985).
‘I’m loving this orzo pilaf dish, inspired by Middle Eastern and Mediterranean flavours. What’s great is it makes for yummy leftovers for lunch!’
Thank you for sharing dellucia! https://t.co/5tWoL4ZlHE