"It might seem like a long time to wait for the cucumber but, trust me, it's worth it," says Turner. "Every spring when the milk is fattiest we make goat's cheese that we serve at Loam. We coat it in dried stinging nettles and mature it over the next 12 months in the cellar. But for this dish you can just use a good-quality firm goat's cheese." At Loam, Turner uses cardamom-ginger leaf instead of dill, but it's difficult to source; plants are available at select nurseries. You'll need to start this recipe at least six days ahead.