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My daughter Meg invented this dressing, which tastes very much like mayonnaise but contains only a fraction of the calories. You can vary the flavour by adding ½ teaspoon of Dijon mustard and you can also add a little skimmed milk if you want a thinner consistency.

SERVES 6–8

2 tbsp natural yoghurt

125g (4oz) ricotta

2 tsp extra-virgin olive oil

½ tsp red wine vinegar

salt and freshly ground black pepper

Simply mix everything together to a smooth cream.