1/4 g saffron

3 tbsp hot water

200 ml thick yoghurt (Greek or Turkish style)

1 garlic clove, finely minced

2 tbsp freshly squeezed lemon juice

2 tbsp good olive oil

salt

Stir the saffron into the hot water and leave to infuse for five minutes. Mix with yoghurt, garlic, lemon, olive oil and a pinch of salt. Stir well, into a smooth, golden sauce. Keep cool.