Add fresh dill, salt and pepper, and refrigerate for at least two hours.

Gradually add dill and 1 cup of matzo meal, stirring with a fork.

Add dill, mix again and adjust salt to taste.

Add the cheese and dill, toss until well combined and serve.

Bring soup to a boil and add wine and dill.

When all vegetables have been removed, add parsley and dill.

Add pork, garlic, caraway seeds, dill and 2 more tablespoons water.

Place potatoes in a pot, cover with water; add dill and salt.

Add the mushrooms, sweetcorn and dill and cook for a further 5 minutes.

Then add one or two pieces of cucumber, courgette, pineapple, and dill.