Dill is a classic herb commonly used in tartar sauce that works well with the tanginess of the lemon juice and pickles.

Artichokes may be kinda prickly on the outside, but peel back the layers and they’re all heart. There's a reason beyond taste ...

Remove from the oven and keep warm. Any residual juices left in that dish can be added to the sauce. Warm the sauce and pour on to a dish. Place the fillets of hake on the sauce and serve swiftly.

Prepare the creamy dill sauce: In a medium bowl ... Toss carrots, julienned pickles and remaining parsley together in a large bowl. Squeeze reserved lemon half over the top of the vegetables ...

Season to taste and stir in the dill. Reheat the sauce and pour over the meatballs. Sprinkle with the remaining parsley and dill and serve with the mash.