Tzatziki

Another dip that's very quick to make. Having said that, its best made a good few hours in advance, or even the day before, to let all the flavours meld together.

It's so easy.

Coarsely grate about 6cm of cucumber. I usually grate it over a piece of kitchen roll to soak up excess juice. Place in a bowl with a crushed garlic clove, 1 tbs of finely chopped fresh mint, a slug of olive oil (extra virgin if you've got it), 6 heaped tbs of Greek yoghurt, a pinch of sea salt and plenty of freshly ground black pepper. Mix well, cover and refrigerate until serving.

Goes well with any kind of bread (especially flat breads), or served alongside a mixed salad, a tagine (or similar spicy dish), or barbecued meats.

Notes:

• I often make tzatziki with the end of a cucumber, because otherwise it just goes off and/or gets thrown away. If it's been in the fridge for a while, just cut away any soft patches.

• You can add more mint, if you like mint, or you can add some finely chopped coriander as well as or instead of the mint. The tzatziki in the picture has mint and coriander.

• You can also experiment with different proportions of yoghurt and cucumber to get the texture you prefer. This one is quite chunky

• I use a garlic grating dish for making garlic puree (see picture below). I can't remember where online I bought mine, but if you can find one, I highly recommend it. The smell does linger under your fingernails though!