Minted yoghurt

Cooling yoghurt with a little lift from grated garlic, salt, lemon, olive oil, and plenty of chopped, fresh mint. With distinctly Mediterranean roots, specifically countries on the Eastern edge, this is the perfect dip, dressing or sauce to adorn a table alongside grilled meats & fish, salads, breads and rice.

Ingredients

300g Greek-style natural yoghurt
1 clove of garlic, finely grated
½ a bunch of fresh mint, leaves picked from the stalks and then chopped
juice of ½ an unwaxed lemon
a pinch of Aleppo pepper flakes
1 tbsp extra virgin olive oil

Method

Place the grated garlic in a bowl and season well with sea salt. Leave to sit for 5 minutes, and then add the yoghurt, mint, lemon juice, and a tablespoon of olive oil. Mix well and then sprinkle over the Aleppo pepper flakes.

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George Ryle

For 15 years George worked in some of London’s most loved restaurants, including Padella and Primeur, and had a 5-year stint as Head Chef at the Garden Museum Café. George earned rave reviews for his simple, thoughtful cookery, his dishes were firmly rooted in the classics, and always paid homage to the produce. In 2021 George realised a long-held ambition and released his first cookbook entitled, A Year In The Kitchen. It celebrates the annual cookery cycle, taking readers on a journey through the British seasons, showcasing native produce, and inspiring year round creativity. In 2022 George left London behind, and moved back home to Yorkshire. His passion for seasonal cookery and reverence of quality British ingredients proved that for George, home is where the heart is. Like his food, George is led by the seasons, he’s open to new opportunities, and always following his heart.