Shivit oshi

Step 1: Blend 2 ⅞ oz fresh dill with ¾ cup cold water until completely smooth and bright green.

Step 2: Mix 15 oz plain flour and 1 tsp salt in a bowl, pour in the dill liquid and knead for 8 minutes into a firm, smooth, evenly green dough. If it sticks, add a spoon of flour. Wrap and rest 20 minutes.

Step 3: Meanwhile start the sauce. Heat 4 tbsp sunflower oil in a deep pan over a medium-high heat and fry 1 onion for 5 minutes until golden.

Step 4: Add 1 carrot, 2 potatoes and 1 red pepper and fry for 6 minutes, stirring, until the edges of the potato turn translucent.

Step 5: Stir in 1 tbsp tomato paste, 2 tomatoes, 1 tsp ground cumin and 1 tsp sweet paprika and fry for 2 minutes, until the oil turns orange-red.

Step 6: Add 1 ¼ cups vegetable stock and 1 tsp salt, cover and simmer over a low heat for 15 minutes, until the potato is tender and the sauce thick enough to coat a spoon.

Step 7: Roll the dough out thinly (about 1.5 mm) on a floured worktop. Dust well, fold loosely into a flat roll and cut into 4 mm noodles. Shake them out and toss with flour.

Step 8: Cook the noodles in a large pan of salted boiling water for 3–4 minutes, until they float and are tender with a slight bite. A common error is overcooking: dill noodles go dull and khaki if boiled too long, so drain as soon as they're done.

Step 9: Stir 1 clove garlic into 7 oz thick plain yogurt (katyk). Pile the noodles into bowls, spoon over the vegetable sauce and add a dollop of garlicky yogurt. Scatter with ⅛ oz fresh dill if you like.