Cooking School: Greek Tzatziki

The dip to end all dips

The Capsule Pantry in one sentence: Save money, time, and food waste by adopting a Capsule Pantry approach — a small number of ingredients that form the basis of thousands of different, highly flexible recipes.

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I must make Tzatziki, in one form or another, once a week.

This garlicky-yogurt dip is THAT good.

Key: Bold = Capsule Pantry ingredients

• 225g / 1 cup plain yogurt, the thicker the better

• 1 cucumber, peeled, deseeded and grated

• 1 clove of garlic smashed to a paste

• Dried / fresh (chopped) dill and mint (approx 1 tsp each)

• Optional - 1 tsp finely chopped parsley

• Sea salt

Take the cucumber and squeeze out as much water as possible. If you’re strapped for time you can quickly do this with your hands.

If you have time, add a couple of pinches of salt to the grated cucumber for an hour. Take a teatowel, place the cucumber in the middle and squeeze out as much water as possible.

Add all ingredients to a bowl and mix. Taste and adjust for salt if required.

If you don’t have cucumber, you can leave it out and make a herby yogurt instead.

Add a squeeze of lemon juice if you have it to hand.