This burnt lemon and feta dip has the lovely combination of being familiar and yet a little unexpected – a nice way to kick off a Christmas menu! The feta adds a lovely saltiness and the lemon is fresh. The slightly burnt caramelised flavour makes the whole taste much warmer and more interesting. The idea of eating something burnt might be a bit jarring, but cooking the lemon really intensifies the flavours and cuts through the ‘milkiness’ of the rest of the ingredients. The dip is essentially feta and lemon, using some crème fraiche, natural yogurt, milk or buttermilk to thin it out. You can vary it depending on what you have in the fridge, and how much tanginess you like!
This recipe is taken from The River Cottage Veg Everyday Book by Hugh Fearnley-Whittingstall. The book was a present I got for Christmas and so far everything I have made from it has been delicious! I embarked on a meat free or at least meat reduced diet in January. There are, of course, countless benefits to doing this in the month of January including improved health and bank balance, however, my reason was largely culinary.