A useful dip/sauce to accompany a South Asian curry, Lamb Koftas, or even a plate of crudites. Leave out the spices and serve as Tsatziki.

• half a large pot of thick yoghurt

• half a cucumber, roughly grated

• 1 tsp dried mint, 1 tbsp finely chopped fresh mint, or 1 tsp mint sauce

• pinch garam masala or curry powder

• salt

1. Place the cucumber in some kitchen roll and squeeze the liquid out.

2. Add to the yoghurt with the other ingredients, mix well and leave for a couple of hours for the flavours to develop.