Tzatziki

Ingredients

• 500g Greek yoghurt (full-fat for authenticity)
• 1 large cucumber (about 300g)
• 3-4 cloves garlic, finely minced or crushed
• 2 tbsp extra virgin olive oil, plus extra for drizzling
• 1 tbsp white wine vinegar or lemon juice
• 2 tbsp fresh dill, finely chopped
• 1 tbsp fresh mint, finely chopped (optional but traditional)
• 1 tsp sea salt
• ¼ tsp white pepper

Method

1. Peel the cucumber and cut it in half lengthways. Using a teaspoon, scrape out and discard all the seeds from the centre - these contain excess water that will make your tzatziki watery. This step is absolutely essential for thick, creamy tzatziki.

2. Grate the cucumber flesh using the coarse side of a box grater into a clean bowl. Sprinkle with half a teaspoon of salt and mix well. Allow to sit for 10 minutes - the salt will draw out the moisture.

3. Transfer the grated cucumber to a clean tea towel or muslin cloth. Gather the corners and twist tightly to squeeze out as much liquid as possible. You'll be surprised how much water comes out. Really squeeze hard - the drier the cucumber, the better your tzatziki. Discard the liquid.

4. In a mixing bowl, combine the Greek yoghurt, squeezed cucumber, minced garlic, olive oil, and vinegar or lemon juice. The vinegar adds a pleasant tang, but lemon juice works beautifully too. Stir thoroughly to combine.

5. Add the chopped dill and mint (if using). Fresh herbs are crucial - dried just won't give the same vibrant flavour. Season with the remaining salt and white pepper. Taste and adjust seasoning - you may want more garlic, salt, or lemon depending on your preference.

6. Cover the bowl with cling film and refrigerate for at least 2 hours, preferably overnight. This resting time allows the flavours to meld together beautifully and the tzatziki to thicken further. The garlic flavour will also mellow slightly.

7. Before serving, give it a good stir and taste again. Adjust seasoning if needed. Transfer to a serving bowl, drizzle with a little extra virgin olive oil, and garnish with a sprinkle of dill or a few mint leaves.

8. Serve as a dip with warm pitta bread, as a sauce for souvlaki or gyros, alongside grilled meats, or as part of a mezze platter. Tzatziki will keep in the refrigerator for up to 3 days, though it may release a little liquid - simply stir before serving. The flavours actually improve after a day or two.