Soured cream

• double cream↗300ml ml
• natural yogurt↗60ml ml
• white wine vinegar↗2 tbsp tbsp
• chives½ tbsp finely chopped tbsp

  to serve

• sea salt↗½ tsp fine tsp

  to serve

Step-by-step instructions

1. 1

   Pour the cream, yogurt and vinegar into a sterilised jar, put on the lid and shake well. Remove the lid and place a square of clean kitchen paper on top of the jar before sealing with a piece of string or rubber band.

2. 2

   Leave the soured cream overnight in a cool place, but not in the fridge. The next day you should have a thick, spoonable mixture. To serve, stir through the chives and sea salt, if you like. Will keep in the fridge for up to two days.