Tzatziki
INGREDIENTS
1 small telegraph cucumber, lightly peeled
11⁄2 cups plain, unsweetened Greek yoghurt
Juice of a large lemon
1 clove garlic, crushed
METHOD
Cut the cucumber in half lengthways and using a teaspoon, remove the seeds. Grate the cucumber and place in a colander. Sprinkle with salt and leave for 1⁄2 hour. Squeeze to remove excess liquid. Combine the cucumber with the other ingredients and season to taste.
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Issue #115
Issue 115 is packed with inspiration for all kinds of cosy meals – whether you’re dining alone, as two or with a few. We start with our Plating Game interview with Jesse Mulligan which inspired a medley of curries and sides then move on to a round up of easy one-pan chicken dishes, a variety of pasta bakes and meatballs, and using one simple yet delicious tart base we whip up five fab filling options. Sarah’s wintry faves include a moreish chorizo (not) carbonara, lamb and spinach filo pie and we finish off with sweet treats and decadent puds. We love seeing what you create, don’t forget to share your dish dishes with our Facebook community. When it comes to winter cooking, make it SIMPLY YUM!