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This sauce is served cold, but can accompany both hot and cold dishes.

MAKES 275ML (10FL OZ)

150ml (5fl oz) soured cream

150ml (5fl oz) natural yoghurt

2 tbsp chopped fresh herbs, (e.g.flat-leaf parsley, chives, tarragon, thyme)

salt and freshly ground black pepper

Simply mix everything together and season to taste.

VARIATION