Smoky sour cream

Serves 6-8

7 garlic cloves, skins still on
100g sour cream
60g Greek yoghurt
2 tbsp olive oil
5g dill, chopped
¼ tsp white wine vinegar
1 tsp lemon juice
1 tsp mayonnaise
Salt and pepper

Preheat the oven to 190C/375F/gas mark 5.

Trim a few millimetres off the tip of the garlic cloves. Place them in an ovenproof dish and roast in the oven for 20 minutes. Allow to cool a little, then squeeze the soft flesh out of the skins into a mixing bowl. Add the rest of the ingredients and whisk well. Taste and adjust seasoning if necessary. This will keep in the fridge for four days.