Cucumber and garlic yoghurt dip (Tzatziki)

1. Coarsely grate the cucumber with its skin on, salt it lightly and leave in a sieve for 10 minutes.

2. Then squeeze out the liquid firmly with your hands or by wringing it in a tea towel.

3. Crush the garlic finely and chop the dill.

4. In a bowl mix the Greek yoghurt with the cucumber, garlic, vinegar and most of the olive oil.

5. Stir in the dill and season with salt.

6. Chill for at least 1 hour and drizzle with the remaining olive oil to serve – with gyros, souvlaki, roast meat or as a dip with pita.

Tip: Thick, full-fat Greek yoghurt is key; if you only have plain yoghurt, strain it overnight in a coffee filter. Don't skip squeezing the cucumber, or it will be watery.