Tzatziki is a cool, tangy Greek yoghurt sauce made from thick strained yoghurt (usually sheep or goat, but cow’s works fine), grated or diced cucumber, garlic, olive oil, lemon juice or vinegar, and fresh dill or mint. It’s essentially summer in a bowl and the ultimate dip for pita, grilled meats and roasted veg. Its roots trace back to the Eastern Mediterranean and the Ottoman Empire where similar yoghurt and cucumber combinations existed, but the name and the version we savour today are closely associated with Greece.

My big trick with making my families tzatziki is straining the grated cucumbers with the yoghurt overnight. The result gives you the thickest tzatziki possible, because my pet peeve is watery dip. Also very important to go hard on the raw garlic, it should burn a little, as it goes with meats and vegetables and amps up all the flavour.