Tzatziki

Grate the cucumber, then squeeze it firmly in a clean tea towel or with your hands before mixing it into thick yoghurt. Salt it first and leave it to drain for about 10 minutes if it is especially juicy.

Yes, but strain it first: spoon the yoghurt into a sieve lined with clean muslin and leave it over a bowl in the fridge until thick. Greek-style yoghurt is already thick, so it is usually ready to mix.

Serve it cold with warm pitta, grilled meat or vegetables, or use it as a sauce in gyros and souvlaki. It also works alongside falafel and roasted aubergine.

Keep it covered in the fridge and use it within two to three days. Cucumber releases liquid as it stands, so stir it before serving; discard it if it has been left at room temperature for more than two hours.

Yes. Leave the garlic out for a milder dip, or use finely chopped fresh mint or dill for extra flavour. Add lemon juice or vinegar gradually so the yoghurt stays creamy rather than sharply sour.

No. Tzatziki is a chilled dip made by mixing yoghurt with cucumber, garlic, olive oil and herbs; drain the cucumber well, then chill the mixture so the flavours mingle.