Georgian garlic yoghurt sauce (Matsun-skhtor)

1. Stir the yoghurt smooth in a bowl; if it's very thin, drain it in a sieve for 30 minutes so it becomes creamier.

2. Peel the garlic and crush it to a paste with a pinch of salt in a mortar or with the flat of a knife – this way it spreads evenly through the sauce.

3. Wash the dill, shake it dry and chop very finely.

4. Stir the garlic paste and most of the dill into the yoghurt and season with salt to taste.

5. Cover and chill for at least 15 minutes so the garlic infuses the yoghurt.

6. Serve cold, sprinkled with the remaining dill, with roast meats, khinkali, stuffed vegetables or alongside nadughi – a simple, refreshing Georgian sauce.

Tip: In Georgia matsoni is a home-fermented yoghurt; thick plain yoghurt or Greek yoghurt is a good substitute. If you like, stir in a pinch of dried mint too.