• 1 tsp each of brown sugar, salt, crushed garlic and coarse mustard
• ½ tsp each of coarsely ground black pepper and dried mustard
• A handful of fresh herbs or a tsp of dried ones
• 1 c light salad oil
• ½ c spiced or herb vinegar

Blend together and store in a jar in the fridge.

Lemon Yogurt Cake

• 3 c sugar
• 4 eggs
• ½ c lemon juice
• 2 cups canola oil
• 1 ¾ c plain yogurt
• 4 c self-raising flour

Whizz the first five ingredients together in a food processor until just combined.  Add the flour and mix well.  Bake at 180C for 1 ½ hours in a large round tin lined with baking paper.

Ice with

• 75 g butter
• 250 g cream cheese (not light)
• Juice of one lemon
• 4 c icing sugar

Mix everything together until smooth and spread over the cake and then drizzle over some lemon curd and gently mix in a little.