Tzatziki

Barney's tips for making the perfect tzatziki:

• Make sure to squeeze out as much liquid as possible from the grated cucumber - this keeps the tzatziki thick and creamy, rather than watery.
• For a twist, I sometimes add a squeeze of lemon juice or a little finely chopped dill alongside the mint, which gives the dip an extra layer of freshness.
• If you’re preparing tzatziki ahead of time, I find it tastes even better after a couple of hours in the fridge as the flavours have time to meld together. Just give it a quick stir before serving.
• Tzatziki is delicious served with grilled meats, kebabs and warm flatbreads, but I also love spooning it onto baked potatoes, using it as a salad dressing or spreading it in sandwiches and wraps.