Rick Stein served up tasty Frankfurt green sauce to serve with a turbot and white asparagus dish on Rick Stein’s German Bite.

Rick says: “This sauce is traditionally made in the springtime when the herbs are at their most fragrant. It makes a lovely accompaniment to cold chicken.”

The ingredients are: 100g mixed herbs (such as parsley, chives, cress, sorrel, chervil, borage and salad burnet), 100g soured cream, 100g mayonnaise, ½ dill pickle, finely chopped, 2 free-range boiled eggs, finely chopped, 20g finely chopped onion, 2 tsp German mustard, pinch sugar, ½ lemon, zest and juice, a little dill pickle water and salt and pepper.